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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 4 |
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A meal all by itself. Ingredients:
2 tablespoons olive oil |
1 (1 pound) package smoked sausage, chopped |
2 onions, chopped |
1 green bell pepper, chopped |
2 cloves garlic, minced |
10 cups water |
3 cups chopped cabbage |
2 carrots, thinly sliced |
1 (15.5 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
4 beef bouillon cubes |
1 teaspoon seasoned salt |
1/2 teaspoon dried thyme leaves |
1 dash cayenne pepper |
2 small zucchini, chopped |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (8 ounce) package thin egg noodles |
grated parmesan cheese |
Directions:
1. 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.
2. 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.
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