Cajun Cabbage Soup

by -2 views


  • 2 tablespoons butter
  • 3 leeks, halved and thinly sliced
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 small head cabbage, and thinly sliced
  • 3 cups water
  • 1 cup salsa
  • 1/3 cup ketchup
  • 4 cubes chicken bouillon
  • 2 teaspoons Creole seasoning , or more to taste
  • salt and ground black pepper to taste
  • 1/2 pound smoked sausage, thinly sliced
  • Add all ingredients to list


  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  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.
  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.


  • Add canned green beans, bells peppers, or canned tomatoes with green chiles as desired.
  • Beef bouillon cubes can used in place of chicken bouillon cubes.
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 221 calories; 12.4 g fat; 19.9 g carbohydrates; 9.5 g protein; 27 mg cholesterol; 1522 mg sodium. Full nutrition This Recipes From :

Leave a Reply

Your email address will not be published. Required fields are marked *