Some of the bitterness in kale is diminished by steaming. All of the flavors are united by the salad dressing. This is a nutritious lunch since it contains a superfood quartet: kale, quinoa, avocado, and olive oil.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 4 1/2 quarts |
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
Instructions
- 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.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 1951 mg |
| Sugars | 11 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made it almost exactly as written. I made one goof – added the zucchini too early, but it didn’t make that big of a difference. Everyone loved the soup. The parm at the end helped blend the flavors.
Yummy!! Didn’t use season salt, didn’t have room in the pot for zucchini, used fresh diced tomatoes, tomato sauce and water instead of paste, and cooked the noodles directly in the soup.
Very good. Use beef stock instead of water. I didn’t use seasoning salt because I did not have any. I also only added 2 bouillon cubs cut down on salt. Everyone loved it.
My husband and I LOVE this soup!!! To make it easier, I use a bag of coleslaw mix instead of the cabbage and carrots. I also leave out the noodles because we are watching our carbs — it’s plenty hearty without them!
Wonderful soup!!!my hubby “the cook” said this was a keeper…so i know that if he loves it when I cook something it has to be Great!!!!
This is so delicious – my family complained that I didn’t make a larger batch. Of course, Freddy3, it’s always wise to be cautious with salt (=sodium), so I used low sodium beef stock and left the seasoned salt out altogether. We needed no extra salt, but everybody is different! I also doubled the beans because we love them!
Too much sodium for us. Will not make again.