Recipe by Charissa
"Talk about great flavor! This soup is unique and yummy- definitely put in the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments await! Serve with a dollop of sour cream on top."
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elk breakfast sausage
minced fresh ginger root
cubed butternut squash
beets, sliced into rounds
red potatoes, diced
1/2 medium head
green cabbage, chopped
hot pepper sauce (such as Tabasco®), or to taste
dried dill weed
dried rubbed sage
dried thyme leaves
salt and black pepper to taste
1 (10.75 ounce) can
condensed cream of mushroom soup
red wine vinegar
I chose this recipe because of the veggie combination and it did NOT disappoint on that front! Who knew butternut squash & beets could co-exist in such deliciousness? I altered the recipe to make it crock pot compatible by only using 1 qt. of chicken stock and I subbed Trader Joe's Jalapeno Chicken Sausage for the elk. I also used apple cider vinegar and ginger paste. I got a little too liberal with the hot sauce and my preschooler refused to eat it. Cooked on high for 4 hours and then turned it on low for 3 and it was fantastic. I used a few more veggies (whole head of cabbage, 3 beets, 3-4c. squash) because I was trying to unload a bunch of veggies. I also skipped the cream of mushroom soup because I didn't have any on hand (but i did add some leftover cream of tomato soup towards the end). I thought it was very tasty, stick-to-the-ribs fair but with the hot sauce and the jalapeno chicken sausage, too spicy for little ones (although *I* loved it!)
We don't get elk very often but this was a special and wonderful winter soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Veggie Cream Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 196
** Calories from Fat: 60
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