Directions:
- 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.
- Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.23 Kcal (763 kJ) | ||
| Calories from fat | 33.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Sodium | 969.97mg | 40% | |
| Potassium | 1101.33mg | 23% | |
| Total Carbs | 32.11g | 11% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 59.4mg | 99% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.1mg | 12% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 35.36 Kcal (148 kJ) | ||
| Calories from fat | 6.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 6% | |
|---|---|---|---|
| Sodium | 188.2mg | 40% | |
| Potassium | 213.69mg | 23% | |
| Total Carbs | 6.23g | 11% | |
| Sugars | 1.36g | 28% | |
| Dietary Fiber | 1.28g | 26% | |
| Protein | 0.8g | 8% | |
| Vitamin C | 11.5mg | 99% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.4mg | 12% | |
| Calcium | 18.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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