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Hungarian Cabbage, Sausage, and Bean Soup

Hungarian Cabbage, Sausage, and Bean Soup

Cost $25, save $15

Source: Recommended by CookPal

  • 75 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Oil & Seasoning

    • 1 tablespoon olive oil
    • 🧂 1 teaspoon salt, or to taste
    • 1/4 teaspoon crushed red pepper flakes, or to taste
    • 1 tablespoon paprika
    • 1 teaspoon dried thyme

  • Proteins

    • 2 to 3 pounds Hungarian sausage, casings removed

  • Vegetables

    • 🧅 1 large onion, chopped
    • 3 stalk celery, chopped
    • 🧄 3 cloves garlic, minced
    • 1/2 head Savoy cabbage, chopped

  • Legumes & Stock

    • 2 (15 ounce) cans cannellini or great northern beans, drained but not rinsed
    • 4 cups low-sodium chicken stock

STEPS

1

Heat olive oil in a Dutch oven over medium heat.

2

Add sausage to the pot, and cook, stirring and breaking up the meat with a spatula as it cooks, until browned and crumbly, 5 to 7 minutes. Remove sausage with a slotted spoon to a bowl, leaving oil in the pot.

3

Add onions, carrots, celery, salt, and red pepper flakes to the pot; stir to coat vegetables with oil, and sauté until they start to soften, about 8 minutes.

4

Add minced garlic, paprika, and thyme; stir until fragrant, about 1 minute.

5

Return sausage and any accumulated juices back to the pot, stir in beans and stock. Add water if needed to cover. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes.

6

Add chopped cabbage and simmer, uncovered, until cabbage softens, about 30 minutes more.

NUTRIENTS

Per 1 serving

🔥

499

Calories

  • 23
    Protein
  • 26
    Carbs
  • 34
    Fats

💡 Consider serving with rustic bread for a complete meal.Adjust salt and spices according to your taste preferences.