Spicy Veggie Cabbage Soup

Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 162 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 3 bay leaves
• 2 large carrots, sliced
• 2 large potatoes, diced
• 3 stalks celery, sliced
• 2 quarts chicken broth
• ½ large onion, diced
• 1 (14 ounce) can crushed tomatoes
• 2 (4 ounce) links hot Italian sausage, casings removed
• ½ (8.5 ounce) package coleslaw mix
• ½ cup heavy whipping cream, or to taste

Recipe Instructions

Step 1

Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.

Step 2

Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.