Cajun Cabbage Soup

Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.

Step: 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.

Step: 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.

Per Serving: 221 calories; protein 9.5g; carbohydrates 19.9g; fat 12.4g; cholesterol 27.2mg; sodium 1522.1mg.

The word “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.