Cabbage Veggie Cream Soup Recipe

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Cabbage Veggie Cream Soup
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  1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. Pour the olive oil into the pot; stir in the 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 the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 182.23 Kcal (763 kJ)
Calories from fat 33.69 Kcal
% Daily Value*
Total Fat 3.74g 6%
Sodium 969.97mg 40%
Potassium 1101.33mg 23%
Total Carbs 32.11g 11%
Sugars 7.01g 28%
Dietary Fiber 6.6g 26%
Protein 4.11g 8%
Vitamin C 59.4mg 99%
Vitamin A 0.7mg 22%
Iron 2.1mg 12%
Calcium 95.9mg 10%
Amount Per 100 g
Calories 35.36 Kcal (148 kJ)
Calories from fat 6.54 Kcal
% Daily Value*
Total Fat 0.73g 6%
Sodium 188.2mg 40%
Potassium 213.69mg 23%
Total Carbs 6.23g 11%
Sugars 1.36g 28%
Dietary Fiber 1.28g 26%
Protein 0.8g 8%
Vitamin C 11.5mg 99%
Vitamin A 0.1mg 22%
Iron 0.4mg 12%
Calcium 18.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 4

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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