Hearty Sausage Soup II recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Ingredients

2 tablespoons olive oil
1 (1 pound) package smoked sausage, chopped
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
10 cups water
3 cups chopped cabbage
2 carrots, thinly sliced
1 (15.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
4 beef bouillon cubes
1 teaspoon seasoned salt
½ teaspoon dried thyme leaves
1 dash cayenne pepper
2 small zucchini, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) package thin egg noodles
grated Parmesan cheese

Nutrition Info

481 calories
carbohydrate: 43.8 g
cholesterol: 61.2 mg
fat: 24.2 g
fiber: 8.2 g
protein: 22.9 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1950.5 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large stockpot over medium-high heat, cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup, cook another 10 minutes.

  2. Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

Recipe Yield

4 1/2 quarts

Recipe Note

A meal all by itself.

Do you like the recipe? Share this tasty recipe!