Cabbage Veggie Cream Soup Recipe -
Cabbage Veggie Cream Soup Recipe

Cabbage Veggie Cream Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.
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Reviews More Reviews

Oct 17, 2012

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!)

Oct 24, 2011

We don't get elk very often but this was a special and wonderful winter soup.


2 Ratings

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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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