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Cabbage Veggie Cream Soup
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Impress with flavorful elk sausage and vegetable soup.
Ingredients:
  • 1 pound elk breakfast sausage
  • 2 teaspoons minced fresh ginger root
  • 1 onion, chopped
  • 2 cups cubed butternut squash
  • 2 beets, sliced into rounds
  • 4 red potatoes, diced
  • 4 carrots, chopped
  • 0.5 medium head green cabbage, chopped
  • 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
  • 2 teaspoons dried dill weed
  • 2 teaspoons dried rubbed sage
  • 2 teaspoons dried thyme leaves
  • salt and black pepper to taste
  • 2 quarts chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.25 cup red wine vinegar
Instructions:
  • Preheat a large pot over medium-high heat. Cook and stir the sausage in the pot until crumbled, evenly browned, and cooked through. Drain any excess grease, then set aside the browned sausage.
  • In a pot, combine olive oil, garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.

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