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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cabbage and Smoked Sausage Soup Recipe

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This recipe for Cabbage and Smoked Sausage Soup is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 pound smoked sausage, sliced
1 onion, chopped
3 carrots, sliced
3 stalks celery, sliced
3 cups water
2 cubes chicken bouillon
⅓ cup uncooked long grain white rice
1 (15 ounce) can red beans, with liquid
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
Salt to taste
1 bay leaf
½ tsp crushed dried thyme
1 head cabbage, cored and coarsely chopped
Directions:
Directions:
Heat the vegetable oil in a large pot over medium heat, and cook sausage until lightly browned. Remove sausage to a platter. Add onion, carrots, and celery to the pot and cook for a few minutes. Return sausage to pot and add water and crushed bouillon cubes to pot. Add rice, beans, tomato sauce, crushed tomatoes, salt, bay leaf, and thyme to pot and stir to combine. Bring to a boil and reduce heat to low. Cook at least one hour until vegetables are tender and rice is cooked. Add cabbage and cook for about 30 minutes until cabbage is tender.

 

 

 

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