Cabbage Veggie Cream Soup

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 beets, sliced into rounds
  • ¼ cup red wine vinegar
  • 2 quarts chicken broth
  • salt and black pepper to taste
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried rubbed sage
  • + 11 more ingredients
    • 2 teaspoons dried dill weed
    • 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
    • ½ medium head green cabbage, chopped
    • 4 carrots, chopped
    • 4 red potatoes, diced
    • 2 cups cubed butternut squash
    • 1 onion, chopped
    • 2 teaspoons minced fresh ginger root
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 pound elk breakfast sausage

1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage. 2. Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets,...

View full recipe at SpringPad

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