Soyrizo, Potato, and Cabbage Soup
with white beans / sour cream
Rustic, comforting, and so simple to make, this soup is great for a busy weeknight. Don't skip the apple cider vinegar (and add more to taste). The tangy flavor from the vinegar is what brings everything together.
Smarts #1:Angel hair coleslaw mix will cook down fairly quickly, but regular coleslaw mix or hand-sliced cabbage will take slightly longer. Be sure the cabbage is very tender and silky before continuing with the rest of the recipe.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts #1:Angel hair coleslaw mix will cook down fairly quickly, but regular coleslaw mix or hand-sliced cabbage will take slightly longer. Be sure the cabbage is very tender and silky before continuing with the rest of the recipe.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
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Ingredients
Soyrizo, Potato, and Cabbage Soup:
- Garlic - 4 cloves , chopped
- Onions, medium - 1 , diced
- Soyrizo - 12 oz (sub vegan sausage)
- Potatoes, Yukon gold - 10 oz , cubed (sub Russet potatoes)
- Beans, navy or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Paprika, smoked - 1 tsp (sub regular paprika)
- Oregano, dried - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Coleslaw mix - 10 oz (look for angel hair / thin-sliced coleslaw; sub finely shredded cabbage)
- Stock, any type - 5 cups
- Vinegar, apple cider - 1 Tbsp
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
Prep
- Garlic / Onions / Vegan sausage - Prep as directed. If using vegan sausage (instead of soyrizo), slice. Store separately. (Can be done up to 5 days ahead)
- Potatoes - Prep as directed.
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven or stockpot with oil over medium-high heat. Add onions and soyrizo / vegan sausage and saute until onions are very tender, 6 to 8 minutes.
- Stir in paprika, oregano, red pepper flakes (if using), garlic, and coleslaw mix. Saute until cabbage is very soft and silky, another 6 to 10 minutes.
- Add stock and potatoes and cover with a lid. Simmer until potatoes are tender, ~20 minutes. (Be sure to keep the pot covered so the soup doesn't reduce down too much as everything cooks.)
- Stir in beans until heated through, 2 to 3 minutes.
- Stir in vinegar and season soup with some salt and pepper. Add additional vinegar if you’d like the soup more tangy.
- Serve soup with sour cream on top. Enjoy!
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