Slow Cooker Cabbage and Sausage Soup

I created this Sausage and Cabbage Soup a few weeks ago to use up leftover cabbage from a corned beef and cabbage dinner the night before. It really is quite tasty and easy to make in the slow cooker. You could also simmer it in a large stock pot on the stove if you chose to; I just happen to love any excuse to use my slow cooker.

Be aware, this makes A LOT of soup, about twelve servings. But, you know me, I love having leftovers in the freezer for easy weeknight meals. Other than the prep time to chop all the veggies and brown the sausage, your slow cooker does all the work for you. I cooked mine on high for about six hours, adding the cabbage, sausage, and beans last.

Feel free to substitute any of the veggies for what you may have on hand. You could easily use different beans or meat, or, even omit one and double up on the other.

The directions are quite simple. Turn your slow cooker to high, and pour in the vegetable broth and diced tomatoes. Chop the potatoes, celery, carrots, and leeks. Add the veggies and all the spices to the slow cooker. Give everything a good stir, and cook on high for about six hours or until the potatoes and carrots are tender.

Chop the sausage into bite size pieces and sauté until it is golden brown. Add to the slow cooker, along with the beans and cabbage for the last hour of cooking. That's it. This is a hearty soup to enjoy on a crisp fall evening.

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Slow Cooker Cabbage and Sausage Soup

Yield: 12 servings

Prep Time: 40 minutes

Cook Time: 7 hours

Total Time: 7 hours 40 minutes

Slow cooker Cabbage and Sausage Soup is a great recipe to use up leftover veggies in your fridge.

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Ingredients

• 2 quarts vegetable broth
• 24 ounces baby yukon gold potatoes, about 16
• 2 leeks, thinly sliced
• 2 cups carrots, diced
• 4 ribs celery, diced
• 28 ounces diced tomatoes, not drained
• 30 ounces cannellini beans, drained and rinsed
• 8 links chicken sausage
• ½ head cabbage (Mine was already cooked.)
• 3 teaspoons minced garlic
• 2 teaspoons thyme
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon ground black pepper

Instructions

1. Turn the slow cooker to high, and pour in the vegetable broth and diced tomatoes.
2. Chop the potatoes into bite size pieces, dice the carrots and celery, and slice the leeks thinly. Add all to the slow cooker.
3. Add the spices and give everything a good stir. Cook on high for about 5-6 hours, or until potatoes soften.
4. Chop the sausage into bite sized pieces and sauté until they are a nice golden brown color. Set aside.
5. Once the potatoes and carrots are tender, add the cannellini beans, sausage, and cabbage.
6. Cook another hour on low.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 258Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 962mgCarbohydrates 41gFiber 9gSugar 7gProtein 17g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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