All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Ingredients

2 tablespoons olive oil 1 (1 pound) package smoked sausage, chopped 2 onions, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 10 cups water 3 cups chopped cabbage 2 carrots, thinly sliced 1 (15.5 ounce) can diced tomatoes 1 (6 ounce) can tomato paste 4 beef bouillon cubes 1 teaspoon seasoned salt ½ teaspoon dried thyme leaves 1 dash cayenne pepper 2 small zucchini, chopped 1 (15 ounce) can kidney beans, rinsed and drained 1 (8 ounce) package thin egg noodles grated Parmesan cheese

Nutrition Info

481 calories carbohydrate: 43.8 g cholesterol: 61.2 mg fat: 24.2 g fiber: 8.2 g protein: 22.9 g saturatedFat: 7.5 g servingSize: - sodium: 1950.5 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Heat the olive oil in a large stockpot over medium-high heat, cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup, cook another 10 minutes.
Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

4 1/2 quarts

A meal all by itself.