Directions:
- Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
- Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.71 Kcal (2461 kJ) | ||
| Calories from fat | 352.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.14g | 60% | |
|---|---|---|---|
| Cholesterol | 75.14mg | 25% | |
| Sodium | 3135.52mg | 131% | |
| Potassium | 1404mg | 30% | |
| Total Carbs | 29.43g | 10% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 29.04g | 58% | |
| Vitamin C | 65mg | 108% | |
| Vitamin A | 1mg | 35% | |
| Iron | 14.6mg | 81% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 38.53 Kcal (161 kJ) | ||
| Calories from fat | 23.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 60% | |
|---|---|---|---|
| Cholesterol | 4.93mg | 25% | |
| Sodium | 205.58mg | 131% | |
| Potassium | 92.05mg | 30% | |
| Total Carbs | 1.93g | 10% | |
| Sugars | 0.6g | 37% | |
| Dietary Fiber | 0.37g | 23% | |
| Protein | 1.9g | 58% | |
| Vitamin C | 4.3mg | 108% | |
| Vitamin A | 0.1mg | 35% | |
| Iron | 1mg | 81% | |
| Calcium | 10.7mg | 16% | |
* 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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