Hearty Sausage Soup II
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Hearty Sausage Soup II

1. Olive oil - 2 tablespoons
2. Smoked sausage, chopped - 1 (1 pound) package
3. Onions, chopped - 2
4. Green bell pepper, chopped - 1
5. Garlic, minced - 2 cloves
6. Water - 10 cups
7. Chopped cabbage - 3 cups
8. Carrots, thinly sliced - 2
9. Diced tomatoes - 1 (15.5 ounce) can
10. Tomato paste - 1 (6 ounce) can
11. Beef bouillon cubes - 4
12. Seasoned salt - 1 teaspoon
13. Dried thyme leaves - ½ teaspoon
14. Cayenne pepper - 1 dash
15. Zucchini, chopped - 2 small
16. Kidney beans, rinsed and drained - 1 (15 ounce) can
17. Thin egg noodles - 1 (8 ounce) package
18. Grated Parmesan cheese - 1 (8 ounce) package

How to cook deliciously - Hearty Sausage Soup II

1. Stage

Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.

2. Stage

Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.