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Week of 10/26/20

Soyrizo, Potato, and Cabbage Soup
with white beans / sour cream

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Soyrizo, Potato, and Cabbage Soup
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.
Tags
One Pot, Instant Pot Friendly, Freezer Friendly
Proteins
Plant-based "meats", Beans, white/cannellini
Cuisines
European - Northern
Save recipe
68

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Potatoes - Prep as directed.
  3. Beans - Drain and rinse.

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Make

  1. 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.
  2. 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.
  3. 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.)
  4. Stir in beans until heated through, 2 to 3 minutes.
  5. Stir in vinegar and season soup with some salt and pepper. Add additional vinegar if you’d like the soup more tangy.
  6. Serve soup with sour cream on top. Enjoy!

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