This soup can also be called by another name; it should be called ‘don’t judge too quickly soup.’
When my mom first made this soup, I had my doubts. With the added hot sausage, it gave it an added kick. This was an all-veggie soup, and it had cabbage in it.
But I have to admit, this is my favorite soup. When all the flavors come together, and the chunks of cabbage and carrots with the heat of the sausage, it is so delicious.
This soup is perfect for a cold winter’s day, and since it is made in the crockpot, the leftovers taste even better.
1 Large onion
2 (16 ounces) cans of diced tomatoes, with liquid. (We use the tomatoes with the spices in them)
1 Large head of cabbage
1 (15 ounce) can cut green beans, drained
2 Quarts tomato juice
10 stalks celery, chopped
1 (32 ounce) box of chicken broth
1 Roll of hot sausage
2 Tbs dried onion flakes
2 Tsp Onion powder
½ Tsp Paprika
½ Tsp Celery seed
½ Tsp Black pepper
Salt to taste
Cook and crumble sausage until no longer pink.
Combine all ingredients into slow cooker. Cook on high for 5-6 hours. Or until carrots are tender.