If you're a fan of cabbage, you'll love this soup! This delicious vegetable soup stars healthful cabbage and tasty Cajun and Creole cuisine's andouille sausage (pronounced on'-doo-ee). But that's not all; this Cabbage Soup With Andouille Sausage is loaded with more vegetables, adding flavor and comfort.
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I like cabbage. I like it raw in a Southern Louisiana Coleslaw. (It's so good stuffed in a bar-be-cue sandwich). And I like it wrapped around meat and rice in Classic Cabbage Rolls. Or, simply sauteed in oil with salt and pepper.
Plus, it's super healthy.
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What are some health benefits of cabbage?
According to the Cleveland Clinic, cabbage contains fiber, vitamins, and minerals. The article 8 Health Benefits of Cabbage, says it can help fight inflammation, improve digestion, lower blood pressure and cholesterol, and keep cancer away.
What is andouille sausage?
It's a spicy link usually made from twice-smoked Boston butt pork. It originates from Cajun and Creole cuisine and is used in gumbo, jambalaya, and other classic Louisiana dishes. The Origin Of Andouille Sausage, tells more info and uses for this flavorful link.
Its taste of smoked, spicy meat compliments the sweetness of the cabbage, onion, and other veggies in this dish.
Tasty soup ingredients
The vegetables are cut into just-right pieces to fit in your spoon.
- olive oil - the perfect start to caramelizing the onions and cabbage
- onion - chopped evenly
- fresh cabbage - a medium-sized head chopped into bite-sized pieces
- carrots - sliced; fresh, or frozen for convenience
- green beans - fresh or frozen; cut fresh ones in thirds
- stewed tomatoes - there's extra flavor in these tomatoes
- andouille sausage - spicy, oniony, double-smoked meat
- Better Than Bouillon - a concentrated beefy flavor, so convenient
- Cajun seasoning - your favorite brand or use Pink Cajun Seasoning Blend or House Seasoning Blend
- salt - most cajun seasoning blends are low in salt, so we're adding more
- bay leaves - enrich the soup with a subtle earthy taste
- water - for a soothing broth
- fresh baby spinach - a nourishing finish to the soup
How do you make cabbage soup with andouille sausage?
Our friend, David, told me he wished he had some cabbage soup. He didn't have a recipe, so he walked me through the ingredients, and I said I'd give it a try. I'm so glad I did! It's so good, a cinch to make, and greatly appreciated by our friend and other cabbage lovers.
The recipe starts with caramelizing the onions and cabbage to bring out their sweetness. These flavors are a match made in heaven, especially with that browning magic going on!
The inclusion of andouille sausage gives just the right spice and smoky flavor. Boiling the sausage in water for a few minutes before adding it to the soup helps reduce the fat and smokey flavor.
But you can omit this step if you like the full smoked taste and don't mind the extra fat. I pre-boil the sausage to avoid having that fatty film on top of the soup.
Next, green beans, carrots, tomatoes, concentrated bouillon, seasonings, bay leaves, and water are added to the cabbage mixture. Then simmer, partially covering the pot, cooking for 1 hour with occasional stirring.
The last step is to turn off the heat and stir in the baby spinach. Close the lid and allow the hot soup to wilt the spinach. Serve while it's hot!
How to store the soup
The recipe for Cabbage Soup With Andouille Sausage makes a big batch, so there's plenty to share or freeze for later.
Like most soups, you can store it after it's cooled. In a sealed container, keep it in the refrigerator for 3 to 5 days. Freeze for more extended storage.
You can ladle it into freezer-safe plastic zip-top storage bags and keep them in the freezer for up to a month. The bags stack easily to save on space.
These are handy on days when there isn't time to cook. Yeah, you know those days! Especially when comfort is needed or necessary.
Bread recipes to serve with cabbage soup
Recipes to make with andouille sausage
The recipe
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Cabbage Soup, With Andouille Sausage
A delicious soup of cabbage and tasty andouille sausage.
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1.5 cups chopped onion, or 1 large onion
- 8 cups chopped fresh cabbage, 1 medium head
- 14 ounces of andouille sausage, sliced
- 12 ounces fresh snap green beans, cut in thirds
- 12 ounces sliced carrots, fresh or frozen
- 14.5 ounces stewed tomatoes, chopped
- 1 tablespoon Better Than Bouillon, beef flavored
- 3 dried bay leaves
- 1.5 teaspoons Cajun seasoning
- 1.5 teaspoon salt
- 8 cups water
- 5 ounces fresh baby spinach
Instructions
- Heat oil in a large soup pot or dutch oven until hot.
- Cook onions in oil for 5 to 10 minutes to soften.
- Add cabbage to onions and cook another 10 minutes to caramelize, stirring often.
- While cabbage and onions are cooking, add sausage to a medium saucepan and cover sausage with water, then boil for a few minutes; drain.
- Add green beans, carrots, tomatoes, concentrated bouillon, seasonings, bay leaves, and water to the cabbage mixture.
- Bring soup ingredients to a boil, then cover the pot and simmer over low heat.
- Cook for 1 hour, stirring occasionally, then turn off the heat.
- Stir in fresh spinach, close pot with lid, and let set until spinach is wilted.
- Serve hot.
- Store in an airtight container after the soup is cooled in the refrigerator for up to 3 days.
- Freeze for up to 1 month in an airtight container.
Equipment
Better Than Bouillon, beef flavored
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ZWILLING J.A. Henckels Gourmet Knife Set
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Le Creuset 7.25 quart round dutch oven
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- Cut vegetables and sausage into bite-sized pieces to fit in a spoon.
- Substitute water and beef bouillon concentrate with vegetable or beef broth.
- Ladle soup into freezer-safe plastic zip-top storage bags and keep them in the freezer for up to a month.
- The bags stack easily to save on space.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: soup, main dish
- Method: stewing
- Cuisine: Cajun
Keywords: cabbage soup with andouille sausage, cabbage soup, cooking with andouille sausage
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"Character is what you are in the dark."
D L Moody
