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Spicy Cabbage Soup

This is more of a winter meal, but it works great for allergies too.  This is a great recipe in a snap, but for that reason the sodium is quite high.  If you used all fresh ingredients instead of canned you could knock off over 300 mg of sodium totaling around 900 mg of sodium.  You could modify this even further by taking out the smoked sausage.  I love this once in a while but not every day, so I’m not too concerned about the sodium.  It trumps a fast food meal any day.

Spicy Cabbage Soup

2 cups low sodium chicken broth
1.5 lb chicken breast, cut in cubes
1 package smoked sausage (7 servings – 14 oz.)
1 large head of cabbage, chopped
1 – 10 oz can diced tomatoes w/green chiles (rotel)
1 – 14.5 oz. can dark red kidney beans
1 Tbsp cumin, ground
1 Tbsp oregano, ground
salt and pepper to taste


Pour chicken broth In a large pot.  Cook chicken in broth on medium heat.

While the chicken is cooking cut smoked sausage in bite size pieces. Add smoked sausage when the chicken has cooked all the way through.

Chop cabbage and add to mixture.  Add the remaining ingredients.

Cover and let simmer for about 30 minutes or until cabbage is tender. Serve.


NOTE: Lower sodium per serving by substituting canned veggies for fresh.  Fresh is always better but quick sometimes rules out.

Have you made this recipe or plan on making it?  Leave a comment or rate this recipe to let others know what you thought!



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