Description
Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.
Ingredients
- 2 tablespoons butter
- 3 leeks, halved and thinly sliced
- ½ onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 3 carrots, diced
- 1 small head cabbage, and thinly sliced
- 3 cups water
- 1 cup salsa
- ⅓ cup ketchup
- 4 cubes chicken bouillon
- 2 teaspoons Creole seasoning (such as Tony Chachere’s®), or more to taste
- salt and ground black pepper to taste
- ½ pound smoked sausage, thinly sliced
Instructions
- Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks
- onion
- and garlic until softened
- 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender
- about 5 minutes.
- Mix water
- salsa
- ketchup
- bouillon cubes
- Creole seasoning
- salt
- and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup
- 20 minutes. Add sausage to soup and simmer until cooked through
- about 20 minutes more.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8