Cabbage, Bean and Sausage Soup
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 91.6
- Total Fat: 2.6 g
- Cholesterol: 4.0 mg
- Sodium: 183.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 4.0 g
- Protein: 7.6 g
IntroductionLow fat version of a recipe my aunt sent me years ago. Low fat version of a recipe my aunt sent me years ago.
1 head Cabbage, cubed
1 large onion, diced
1 pound 95% lean pork sausage
1 cup sliced carrots
2 14-oz cans cannelini beans/white kidney beans, rinsed and drained
2 14-oz cans diced tomatoes with juice
1 Tbsp. vinegar
1 Tbsp. brown sugar
1 tsp. black pepper
2 tsp. hot sauce (I used Tabasco)
1 tsp. ground thyme
3 c. water
2 Tbsp. olive oil (if you have nonstick cookware you may be abloe to omit this)
I used my own homemade sausage made from 95% lean pork and only a little salt. If you use a higher fat sausage you can omit the oil and will need to adjust the nutrition info. (You can do that easily by doing a "makeover" to the recipe.)
Crumble and fry sausage with unions until meat is thoroughly cooked and onions are soft.
Put in large stock pot with all other ingredients except the spices.
Bring to a boil.
Reduce heat to a simmer and cover, stirring occasionally, until vegetables are soft (30-45 min).
Add spices partway through cooking, adjusting to your personal taste.
Serving Size: Makes about a gallon (depending on how much water you add), so makes 16 one-cup servings.