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Hungarian Cabbage, Sausage, and Bean Soup
Hungarian Cabbage, Sausage, and Bean Soup
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Delicious Hungarian sausage and cabbage soup recipe with beans. Ready in under 1.5 hours, most of it hands-off simmering time.
Ingredients:
  • 1 tablespoon olive oil
  • 2 to 3 pounds Hungarian sausage, casings removed
  • 1 large onion, chopped
  • 4 carrots, chopped, or 3 if very large
  • 3 ribs celery, chopped
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 2 cans cannellini or great northern beans, drained but not rinsed
  • 4 cups low-sodium chicken stock
Instructions:
  • Warm up the olive oil in a Dutch oven over medium heat.
  • Place sausage into the pot and cook until browned and crumbly, about 5 to 7 minutes, stirring occasionally to break up the meat. Using a slotted spoon, transfer the cooked sausage to a bowl, leaving the flavorful oil in the pot.
  • Sauté onions, carrots, and celery with salt and red pepper flakes in the pot until vegetables begin to soften, approximately 8 minutes.
  • Combine freshly minced garlic, vibrant paprika, and aromatic thyme in the pan. Stir them delicately until the fragrant flavors fully bloom, approximately 1 minute.
  • Add the cooked sausage and its flavorful juices back to the pot, then mix in the beans and stock. If necessary, pour in water until everything is just covered. Let it come to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes.
  • Simmer uncovered until cabbage is tender, about 30 more minutes.

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