Name: Cabbage Veggie Cream Soup
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Elk breakfast sausage - 1 pound; Olive oil - 2 tablespoons; Garlic, minced - 3 cloves; Minced fresh ginger root - 2 teaspoons; Onion, chopped - 1; Cubed butternut squash - 2 cups; Beets, sliced into rounds - 2; Red potatoes, diced - 4; Carrots, chopped - 4; Green cabbage, chopped - ½ medium head; Hot pepper sauce (such as Tabasco®), or to taste - 1 teaspoon; Dried dill weed - 2 teaspoons; Dried rubbed sage - 2 teaspoons; Dried thyme leaves - 2 teaspoons; Salt and black pepper to taste - 2 teaspoons; Chicken broth - 2 quarts; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Red wine vinegar - ¼ cup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage Veggie Cream Soup

1. Elk breakfast sausage - 1 pound

2. Olive oil - 2 tablespoons

3. Garlic, minced - 3 cloves

4. Minced fresh ginger root - 2 teaspoons

5. Onion, chopped - 1

6. Cubed butternut squash - 2 cups

7. Beets, sliced into rounds - 2

8. Red potatoes, diced - 4

9. Carrots, chopped - 4

10. Green cabbage, chopped - ½ medium head

11. Hot pepper sauce (such as Tabasco®), or to taste - 1 teaspoon

12. Dried dill weed - 2 teaspoons

13. Dried rubbed sage - 2 teaspoons

14. Dried thyme leaves - 2 teaspoons

15. Salt and black pepper to taste - 2 teaspoons

16. Chicken broth - 2 quarts

17. Condensed cream of mushroom soup - 1 (10.75 ounce) can

18. Red wine vinegar - ¼ cup

How to cook deliciously - Cabbage Veggie Cream Soup

1. Stage

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. Stage

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.