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Navy Vegetable Soup with Tortilla Crisps
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Sausage, Butter Beans and Cabbage Soup
Yield: Makes 6 servings
Ingredients:
2
tablespoons butter, divided
1
large onion, chopped
12
ounces smoked sausage such as kielbasa or andouille, cut into 1/2-inch slices
8
cups chicken broth
1/2
head savoy cabbage, coarsely shredded
3
tablespoons tomato paste
1
bay leaf
4
medium tomatoes, chopped
2
cans (14 ounces each) butter beans, drained
Salt and black pepper
Preparation:
1.
Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in 3-1/2- to 4-quart slow cooker.
2.
Melt remaining 1 tablespoon butter in same skillet; cook sausage until brown. Add to slow cooker.
3.
Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended. Cover; cook on LOW 4 hours or HIGH 2 hours.
4.
Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf.
Tip
Savoy cabbage is an excellent cooking cabbage with a full head of crinkled leaves varying from dark to pale green. Green cabbage may be substituted.
This recipe appears in:
Soups
