Lunch: Budget-Friendly Hearty Cabbage Soup

This veggie-loaded, high-fiber soup is more satisfying than traditional cabbage soup because of the addition of beans and turkey sausage. It also freezes well, so freeze half and use it during a busy week when you don't have much time to cook.

Ingredients

Cooking spray
2 carrots, diced 
2 celery stalks, diced 
1 onion, diced 
½ cabbage, roughly chopped 
½ pound lean turkey breakfast sausage, crumbled
40 ounces fat-free, low-sodium chicken broth
14.5 ounce can diced tomatoes 
15.5 ounce can Great Northern beans, rinsed and drained 
¼ teaspoon ground black pepper 
½ teaspoon dried oregano

Instructions

Spray a large soup pot with cooking spray. Add celery, onion and carrots and sauté over medium-high heat for 3 minutes or onions until clear. Remove from pan and set aside.
Add turkey sausage and cook until brown, about 6-7 minutes. Add celery, onions and carrots back to pan and mix.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Cost of Recipe: $9.92 for 9 servings!
Side Suggestions: Serve this soup with the Quick Parmesan Biscuits or the Foodie Whole-Wheat Irish Soda Bread.
MAKE IT GLUTEN-FREE: Be sure to purchase gluten-free chicken broth and verify the spices and beans are gluten-free and this dish can be gluten-free.

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