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Hearty Sausage Soup II Recipe

Recipe by: Jaja's daughter

"A meal all by itself."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h 10 m
  • Ready In1 h 35 m
  • 1Heat 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.
  • 2Bring 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.
Ingredients
  • 8 servings
  • 481 cals
  • 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
  • 1/2 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

Amount per serving ( 5 total)

  • Calories:
    481
    24%
  • Fat:
    24.2
    37%
  • Carbs:
    43.8
    14%
  • Protein:
    22.9
    46%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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