This soup is so simple to make, and easy to modify to whatever vegetables you prefer (or have left in your fridge that you don’t know what to do with yet).
This is my first attempt at blogging. I’ve always liked the idea of it; I like sharing recipes with others, and I like to talk (haha!). What a way to pair the two!
As I sit here (now for the
4th *5th* time typing this, thanks to my energetic 1 year old), I thought I’d like to share my recipe for a quick and easy soup. I love it because it can clean out your fridge of those veggies that have been in the crisper all week long (or more!). It doesn’t take long to come together, and who doesn’t need a little more time chasing the munchkins around?
- 2 pounds of your favorite sausage (I like the sausage our little grocery store makes)
- 2 bunches celery
- 2 green bell peppers
- 1 head Nappa cabbage
- 8 cups broth (I like to use beef broth, or stock if I have it)
- pepper to taste
- 2 cups cream
- Fresh shredded Parmesan cheese - optional
- Brown your sausage in a large pot.
- While the sausage is browning, chop up your vegetables.
- Drain the grease from the sausage.
- Add the broth, chopped celery, and chopped green bell peppers to the pot and bring to a boil.
- Simmer for 15-20 minutes, until the vegetables are soft.
- At the end of the simmering time, add the Nappa cabbage, cream, and pepper.
- Heat through until the cabbage is soft, but do not allow to simmer or boil.
- Serve immediately, top with shredded Parmesan cheese if you'd like. Mmmm!
You can make this soup lighter by substituting milk, or even coconut milk for the cream. If you choose to use coconut milk, it will impart a coconutty taste to the soup, but I found I like the taste paired with the sausage and veggies.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Jamie Lee S.