Sausage Butter Beans and Cabbage Soup

Sausage, Butter Beans and Cabbage Soup

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
1 bay leaf
4 medium tomatoes, chopped
2 cans (14 ounces each) butter beans, drained
Salt and black pepper


  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.


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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