Description
A hearty and delicious slow cooker soup featuring cabbage, sausage, and rich beef stock.
Ingredients
Scale
- 6 cups chopped cabbage
- 1 onion, chopped small
- 1 cup celery, diced small
- 2 14 oz. cans petite diced tomatoes
- 6 cups beef stock
- 2 tsp. dried thyme
- 1 tsp. ground fennel
- fresh ground black pepper to taste
- 6 links Chicken-Garlic Sausage
- 2 tsp. olive oil
Instructions
- Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work, chop those the night before and store in the fridge in a plastic bag.)
- Add the 2 cans of tomatoes, beef stock, dried thyme, ground fennel, and black pepper to the slow cooker.
- Cook for 8-9 hours on low or 3-4 hours on high.
- When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick.
- Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)
- Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook for an additional 30-45 minutes.
- Serve hot, with freshly grated Parmesan cheese if desired.
Notes
- Use homemade beef stock or canned beef broth if preferred.
- For a more robust flavor, consider adding herbs like parsley or bay leaves.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg