Cabbage Sausage And Potato Soup Instant Pot Food

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INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP



Instant Pot® Creamy Cabbage Sausage Soup image

Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 pound sage pork sausage
1 cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
1 russet potato, diced
2 cups chopped cabbage
1 pinch garlic salt, or to taste
ground black pepper to taste
1 pinch ground allspice
½ cup milk, divided
½ cup half-and-half, divided
2 tablespoons all-purpose flour
2 teaspoons chopped fresh dill, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
  • Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
  • Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 21.6 g, Cholesterol 94.2 mg, Fat 34.5 g, Fiber 3 g, Protein 20 g, SaturatedFat 14.7 g, Sodium 1370.4 mg, Sugar 4.7 g

POTATO, CABBAGE, SAUSAGE SOUP



Potato, Cabbage, Sausage Soup image

Just happened to have the ingredients on hand when I decided to combine them into this soup. It is hearty. Serve with warm crusty rolls or rye bread. Enjoy.

Provided by babaweg

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

6 idaho potatoes, peeled and cubed
6 celery ribs, sliced
1 large onion, medium dice
1 head cabbage, chunked
1 lb smoked sausage, cut in half lengthwise and sliced (I use turkey smoked sausage)
2 (15 ounce) cans great northern beans, drained
chicken soup base (I use Orrington's)
fresh parsley (optional)

Steps:

  • Put potatoes, celery, and onion into a medium to large stock pot -.
  • Cover with water and cook until vegetables are tender.
  • Add cabbage, sausage, and beans and continue to cook for approximately 1/2 hour.
  • Adjust seasonings if needed. Sprinkle with chopped fresh parsley, if using.

SMOKED SAUSAGE, CABBAGE, AND POTATO SOUP



Smoked Sausage, Cabbage, and Potato Soup image

By browning the sausage separately while the soup is simmering, you end up removing a lot of grease from the overall soup.

Provided by JackieOhNo

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons cooking oil
1 onion, chopped
3/4 lb green cabbage, shredded (about 1/2 head)
1 lb baking potato, peeled, halved lengthwise, and cut crosswise into 1/2-inch slices (about 2)
1 quart water
2 cups chicken stock
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 lb smoked sausage, quartered lengthwise, thinly sliced crosswise (such as kielbasa)

Steps:

  • In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
  • Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.

Nutrition Facts : Calories 497.8, Fat 32.6, SaturatedFat 9.3, Cholesterol 55.6, Sodium 1777.6, Carbohydrate 35.1, Fiber 4.8, Sugar 7.6, Protein 16.8

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