Cabbage Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 409 kcal | (19 %) | ||
| Protein | 21.7 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Garlic sausage (Cabanossi)
- yellow onion
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Savoy cabbage (About 500 grams)
- 500 grams Bell pepper (Red and yellow)
- clear Broth (Instant)
- salt
- peppers
- 1 bunch thyme (Alternatively 3-4 teaspoons dried)
- 1 can Baked bean (280 grams)
Preparation steps
1.
Cut garlic sausage into slices. Peel onion and chop. Rinse soup vegetables, trim as needed, peel as needed and chop all vegetables. Rinse cabbage, trim, cut into pieces and drain. Rinse bell peppers, cut into quarters, remove seeds and ribs and cut into pieces.
2.
Fry sausage slices in a pot until browned. Remove from the pan and set aside.
3.
Add onion and soup vegetables in the pot and saute briefly. Add cabbage and bell peppers and saute for 5 minutes. Add broth, mix and season with salt and pepper. Boil. Rinse thyme and pluck leaves from stems. Add thyme to the pot and simmer for 40 minutes. Add baked beans and sausage slices to the pot, stir, heat for another 10 minutes and season with salt and pepper.
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