Ingredients
Units
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- 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.
- Add sausage to a medium saucepan and cover sausage with water, then boil for a few minutes while cabbage and onions are cooking; drain the sausage before adding to the soup.
- Add green beans, carrots, tomatoes, concentrated bouillon, seasonings, bay leaves, and water to the cabbage mixture and stir to combine.
- Sir the sausage into the soup.
- 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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Le Creuset 7.25 quart round dutch oven
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ZWILLING J.A. Henckels Gourmet Knife Set
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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
