Cajun Cabbage Soup
Description
Creole seasoning gives this sausage and cabbage soup a spicy kick; serve with sourdough bread and more salsa, as desired.
Ingredients
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2 tablespoons butter
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3 leeks, halved and thinly sliced
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1/2 onion, chopped
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3 cloves garlic, minced
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3 stalks celery, diced
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3 carrots, diced
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1 small head cabbage, and thinly sliced
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3 cups water
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1 cup salsa
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1/3 cup ketchup
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4 cubes chicken bouillon
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2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
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salt and ground black pepper to taste
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1/2 pound smoked sausage, thinly sliced
Directions
1
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
2
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.