Sausage, Butter Beans and Cabbage Soup
Makes 6 servings
|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|
|4||medium tomatoes, chopped|
|2||cans (14 ounces each) butter beans, drained|
|Salt and black pepper|
- 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.
- Melt remaining 1 tablespoon butter in same skillet; cook sausage until brown. Add to slow cooker.
- 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.
- Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf.
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.
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