White Bean, Cabbage, and Andouille Soup
White Bean, Cabbage, and Andouille Soup a delicious hearty soup that is full of great ingredients that will keep you filled up during your day.
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Servings: 10 servings
Calories: 393kcal
Ingredients
- 1 medium onion chopped
- 1 cup carrots sliced
- 3 medium potatoes cubed
- 2 stalks celery chopped
- 2 tablespoons olive oil
- 10 cups low sodium chicken broth
- 13.5 ounce andouille sausage
- 2- 15.5 ounce cans Northern beans drained and rinsed
- 1/2 medium head cabbage chopped
- 14.5 ounce can diced tomatoes
- 2 bay leaves
- 1/2 teaspoon celery salt
- salt and pepper to taste
Instructions
- In a Dutch oven heat the olive oil over medium heat. Add the onion, carrots, potatoes, and celery. Cook the vegetables until they begin to soften, making sure to stir occasionally for 10 to 12 minutes.
- Once the vegetables have been cooked add the sausage, beans, cabbage, tomatoes, bay leaves celery salt, and mix until well combined. Stir in the chicken broth.
- Bring to a boil, turn the temperature down a bit, and continue to cook for 20 to 30 minutes more or until the vegetables are tender. Season with salt and pepper.
Notes
- Do not miss the step of sauteing the vegetables. This step brings out the flavors of the carrots, onions, celery, and potatoes.
- Watch the vegetables closely as they sautee. They should not be browned.
- The soup can be stored in the refrigerator for up to 3 to 4 days.
- The soup can be reheated in the microwave until the desired temperature.
Nutrition
Calories: 393kcal | Carbohydrates: 26.2g | Protein: 14.4g | Fat: 13.4g | Saturated Fat: 4.1g | Cholesterol: 222mg | Sodium: 807mg | Potassium: 619mg | Fiber: 6.4g | Sugar: 5.8g | Calcium: 64mg | Iron: 2mg