Delicious Cabbage Vegetable Cream Soup Recipe

Ingredients

• 1 pound elk breakfast sausage
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 onion, chopped
• 2 cups cubed butternut squash
• 2 beets, sliced into rounds
• 4 red potatoes, diced
• 4 carrots, chopped
• 0.5 medium head green cabbage, chopped
• 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
• 2 teaspoons dried dill weed
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried thyme leaves
• salt and black pepper to taste
• 2 quarts chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 0.25 cup red wine vinegar

Instructions

1. In a large pot over medium-high heat, cook the sausage, breaking it apart until it's evenly browned and no longer pink. Drain off any extra grease, but keep the cooked sausage aside.
2. Add olive oil to the pot. Then, mix in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook it all together for about 10 minutes, stirring often. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper for a burst of flavor. Toss in the cooked sausage, chicken broth, cream of mushroom soup, and a splash of vinegar. Turn up the heat to high until it starts to gently bubble. Then, reduce the heat to low, cover the pot, and let it simmer until all the veggies are nice and tender, about 30 minutes.

Nutrition

• Calories: 196 kcal
• Fat Content: 7 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 323 mg
• Protein Content: 14 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g