When I visit my parents my dad often makes his Pinto Bean Soup with Sausage. It’s a favorite because it really packs the heat and it’s very filling. I had three bowls in one sitting last week. Don’t judge me.
I can’t tell you how many times I’ve suggested that he make a big batch for me to take home and freeze. (Hint, hint, Dad. Feel free to do that next time I’m in town.)
His recipe is perfect as is. Seriously, it’s perfect. He has found the ultimate balance of spiciness without making it overwhelming. I wanted to take his genius and make a version without beans. Since he nailed it I stuck with his recipe and simply swapped cabbage for the beans. The end result, Spicy Sausage & Cabbage Soup, has very few calories with a whole lot of flavor.
The ingredients are simple. They work together to create a thick soup that’s good for you and tasty. Do a little chopping, add it all to your pot, and you’re ready to go.
I used a beef sausage but pork or chicken could work just as well if that’s your preference. If you use a sausage that’s already spicy start with less Cajun or Creole seasoning than the recipe calls for. My parents use 1 tablespoon and I use 1 1/4 tablespoons. Taste it as you go until you get exactly what you want!
Now bundle up with a big bowl of this soup and stay warm! It’s 4 degrees here. Ahhh! I am not mentally prepared for that level of cold!
- 2 tablespoons cooking fat of choice (I use EVOO)
- 1 lb (16 oz) sausage (I use beef)
- 2 medium onions, finely diced
- 4 ribs celery, chopped
- 2 green bell peppers, finely diced
- 1 head of cabbage, chopped
- 2 28 oz cans of diced tomatoes
- 32 oz chicken stock
- 1¼ tablespoon of Cajun or Creole seasoning
- salt & pepper to taste
- 4 green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- Heat olive oil over medium heat in a large pot. Add sausage, onion, and celery. Saute for approximately 5 minutes, stirring frequently.
- Add bell pepper, stir, and saute for an additional 3 minutes.
- Add cabbage, diced tomatoes, chicken stock, and Cajun seasoning (I like Tony Chachere's Original Creole Seasoning). If your sausage is already spicy start with less Cajun seasoning and taste before adding more.
- Stir. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Salt and pepper to taste.
- Stir in green onion and cilantro a few minutes before you're ready to serve.