Hearty Sausage Soup II
Description
Smoked sausage and noodles commingle with onion, garlic, carrots, bell pepper, zucchini, and kidney beans in a tomato broth to make this soup, which is able to stand alone as a meal.
Ingredients
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2 tablespoons olive oil
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1 (1 pound) package smoked sausage, chopped
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2 onions, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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10 cups water
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3 cups chopped cabbage
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2 carrots, thinly sliced
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1 (15 1/2 ounce) can diced tomatoes
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1 (6 ounce) can tomato paste
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4 beef bouillon cubes
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1 teaspoon seasoned salt
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1/2 teaspoon dried thyme leaves
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1 dash cayenne pepper
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2 small zucchini, chopped
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (8 ounce) package thin egg noodles
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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.