Cajun Cabbage Soup

Ingredients

  • 2 tablespoons butter
  • 3 leeks, halved and thinly sliced
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 small head cabbage, and thinly sliced 
  • 3 cups water
  • 1 cup salsa
  • 1/3 cup ketchup
  • 4 cubes chicken bouillon
  • 2 teaspoons Creole seasoning (such as Tony Chachere's(R)), or more to taste
  • salt and ground black pepper to taste
  • 1/2 pound smoked sausage, thinly sliced

Directions


  1. Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.

  3. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

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