I understand I’m totally out of line posting soup recipes in August.
But bare with me. Last week, we got a giant head of red cabbage in our CSA, and I immediately remembered this red cabbage and sausage soup we made a couple years back. I never documented it on the blog, but it was so good, that I didn’t want to miss my opportunity.
So I understand if you want to save this one for the winter archives, although with how nice and cool this summer has been, I’d argue that a warm cup of soup in the summer isn’t such a crazy idea. This soup is dense enough to be a full meal—in addition to the cabbage and sausage it’s filled with potatoes and black eyed peas. But if you’re looking for more of a first course soup, this can still be a match. It’s brothy base doesn’t make it overly heavy, just serve a cup size portion and you’ll get to enjoy the deep flavors without filling up.
Then move on to something more weather appropriate.
- 1 cup black eyed peas, dry (or 2 cups cooked)
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 2 leeks, chopped
- 2 tablespoons corn starch
- 6 cups vegetable stock
- 1 lb red potatoes, washed and cut into ½ inch pieces
- ½ lb pork sausages, cooked and then sliced into ½ inch pieces
- ½ lb red cabbage, shredded
- ½ cup heavy cream
- salt and pepper to taste
- smoked paprika as garnish
- Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bayleaf and a healthy dose of salt and cook for 30-40 minutes, until peas are tender and soft. Drain and set aside.
- Heat olive oil in a large dutch oven. Add garlic and leeks and cook for 3-4 minutes, stirring often.
- In a small bowl, combine corn starch and ¼ cup stock. Whisk until corn starch dissolves. Pour corn starch mixture into dutch oven and cook for 1-2 minutes. Add remaining broth, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes.
- Add red cabbage and black eyed peas to pot and cook for an additional 10 minutes. Lastly stir in cream and cook for 4-5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika.
Recipe adapted from Soup.
[…] still got some left over black-eyed peas from this week’s soup, so I’m thinking the jalapeños will be a perfect addition to a black-eyed pea and bacon […]
writes Farmer's Market and CSA Series {Week 9} | Things I Made TodayWhat kind of sausage did you use?
writes EmilyHey Emily – you can use many different kinds. I’ve made this with Italians, chicken sausage, pork sausage with sun dried tomatoes, etc. Pretty much anything works.
writes Vicky[…] Red Cabbage and Sausage Soup – By reading just the name, you may not think much of it, but the flavors in this soup are […]
writes Two Year Anniversary and Jason's Best Of Choices - Things I Made Today[…] recipe was inspired by http://www.thingsimadetoday.com/2014/08/01/red-cabbage-sausage-soup. We used vegan ingredients and added a few other seasonings as […]
writes Vegan Red Cabbage and Sausage SoupI don’t have black eyed peas. I am wondering if I can substitute great northern beans or if I should go buy the black eyed peas. I could probably get just a cup at bulk store.
writes AndreaI think great northerns would work in this soup but it would change the taste. If you can, go get the black eyed peas. They’re worth it :)
writes VickyI made this tonight and it was incredible!!! I loved the base of ingredients used here, all of which I had in the fridge. I did change up the spices here to include some curry paste and one can of coconut milk but everything else was the same and it was so good! Perfect for this time of year. Thank you. ;)
writes KristenLove the idea of using coconut milk and curry paste. Will have to give that a try sometime soon!
writes Vicky[…] Red Cabbage and Sausage Soup – This soup is my go to for when I have a big head of red cabbage. Kind of ridiculous to make […]
writes Two Year Blog Anniversary and My Best Of Choices - Things I Made TodayMy mom and I made this delicious soup last night. It tasted wonderful, but turned a strange grey color when we added the red cabbage. Is there any way to avoid this?
writes CindyThe fresher the red cabbage the more it’ll maintain it’s coloring, but it will eventually start to leech out some of the color. I found that this happened when I reheated it for leftovers on day 2, but not the night I made it. Either way it shouldn’t effect the taste!
writes Vickyi did it but the soup turned purple because of the red cabbage, not like the picture. It looks a little strange! any ideas how come this pic shows a orangy soup and no red/purple ? :-)
writes julieThe fresher the cabbage the more it’ll maintain it’s coloring, but you’re right that it may start to seep out a little. The color of your vegetable broth may also change the end result as far as color, but hopefully the taste was not effected!
writes VickyThank you for the recipe, I made the soup for my mom’s friend when she had shingles and she loved it. However, I don’t like cabbage too much. Is there a way I can use a vegetable that isn’t cabbage? Like kale or something?
writes harmonyYou could try brussel sprouts, kale, or any other hearty green. It would change the flavor for sure but I think it’d still be delicious! Let me know how it turns out.
writes Vickyjust made this for dinner tonight. it’s delicious–thanks for the recipe! instead of a cornstarch slurry, i just smooshed a little bit of the beans and potatoes against the side of the pot to make the soup thicken.
writes steph (whisk/spoon)That’s a great idea, will try that next time I make this soup!
writes Vicky[…] you give this recipe a try. I feel confident saying this because when I had the audacity to post this soup in August of last year, it became the most frequently viewed recipe on the blog. So there. You’re just begging for […]
writes Roasted Summer Vegetable Soup - Things I Made TodayMade this soup yesterday (in August! lol) because I had a bad cold and itchy throat. I couldn’t taste it last night but it must’ve helped because I’m already feeling better. ITS SO GOOD! :D I couldn’t achieve that awesome yellow color (maybe a difference in stocks?) but its warm and earthy and hearty and has a little sweetness (perhaps from the sausage I used). Soup is my favorite food and I’m definitely adding this to my arsenal. Thanks so much for sharing! <3
writes Clarissa ContrerasSummer colds are the WORST! Glad you feel better and got to taste the soup ;)
writes VickyThis is one of my favorite winter soups, and I just finished making another pot of it. Thanks for this great recipe!
writes Darryl Morris