Hearty Sausage Soup II recipe
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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 caloriescarbohydrate: 43.8 gcholesterol: 61.2 mgfat: 24.2 gfiber: 8.2 gprotein: 22.9 gsaturatedFat: 7.5 gservingSize: -sodium: 1950.5 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Hearty Sausage Soup II
Directions
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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.
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.