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Sausage Cabbage Soup

Flavorful and easy sausage cabbage soup is quick to prepare and the perfect seasonal dish for a cold winter night.
Course Soup and Stew
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 419kcal

Ingredients

  • 1 Tbsp. coconut oil
  • 1 small onion (chopped)
  • 1 tsp. minced garlic
  • 1 ½ tsp. paprika
  • 4 chicken sausage links
  • ½ cup dry white wine
  • 2 carrots (peeled and sliced)
  • 2-3 Yukon gold potatoes washed and cut into one inch squares
  • 1 small head cabbage
  • 15 oz. can white beans (drained and rinsed)
  • 4 cups chicken stock or broth
  • 2 cups water
  • ¼ cup tomato paste
  • 3 bay leaves
  • ½ cup chopped parsley
  • Salt and pepper
  • ¼ cup parmesan
  • ½ cup plain nonfat yogurt (optional)

Instructions

  • Remove sausage casing and break sausage into rough 3/4 inch meat balls. sauté the sausage pieces until browned. Remove from heat and set aside. In the same pan, add coconut oil and sauté onion for 2-3 minutes until starting to soften. Add garlic and paprika and cook a minute longer.
  • Add white wine and scrape pieces from bottom of pan. Add potatoes, carrots and cabbage and cook for 3-5 minutes until cabbage starts to wilt. Add broth, water, beans, tomato paste, bay leaves, and pre-browned sausage. Simmer for 20 minutes or until potatoes are tender. Season to taste with salt, pepper, and parsley.
  • Optional - add a dollop of nonfat yogurt and sprinkle each serving with parmesan and parsley.

Nutrition

Calories: 419kcal | Carbohydrates: 48g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 1037mg | Potassium: 1306mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4970IU | Vitamin C: 75mg | Calcium: 253mg | Iron: 6.6mg