Article: Cabbage Soup with Sausage and Beans
Cabbage Soup with Sausage and Beans
This spicy cabbage soup is a comforting, one-pot meal featuring smoky sausage, fresh vegetables, and a savory broth seasoned to perfection. Infused with Big Poppa’s signature seasonings, this soup brings just the right balance of heat and depth of flavor. Ideal for meal prep, weeknight dinners, or warming up on chilly days!

Cabbage Soup with Sausage and Beans
Big Poppa
Rated 5.0 stars by 1 users
Category
Soup, Comfort Food
Cuisine
American, Southern
Servings
6-8
Prep Time
15 minutes
Cook Time
45 minutes
A hearty and flavorful cabbage soup loaded with smoky Louisiana hot link sausage, tender vegetables, and a rich broth infused with Big Poppa Smokers seasonings. This easy-to-make soup is packed with bold flavors and a touch of spice—perfect for a cozy meal any time of year!
Ingredients
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1 Louisiana Hot Link Sausage, diced into rounds
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1 carrot, diced
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2 celery stalks, diced
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1 ½ onions, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small cabbage, chopped
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1 can white beans, drained
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1 can kidney beans, drained
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½ can diced tomatoes
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1 carton (32 oz) chicken stock
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tbsp Big Poppa’s Little Louie’s Seasoning
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1 tbsp Big Poppa’s Desert Gold Seasoning
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½ tbsp Big Poppa’s Jallelujah Seasoning (or to taste)
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Parmesan Reggiano (optional, for garnish)
Directions
Heat 2 tbsp olive oil in a large pot over medium heat.
Add diced Louisiana hot link sausage and sauté until browned.
Remove sausage and set aside, leaving the flavorful oil in the pot.
Add onions, bell peppers, and celery to the pot.
Season with Big Poppa’s Little Louie’s Seasoning and Big Poppa’s Desert Gold Seasoning.
Cook until vegetables soften, about 5 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add chopped cabbage and another sprinkle of Big Poppa’s Desert Gold Seasoning.
Sauté for about 3 minutes, letting the flavors meld.
Pour in ½ can of diced tomatoes, white beans, and kidney beans. Stir well.
Add 1 carton (32 oz) of chicken stock, then season with Big Poppa’s Desert Gold and Little Louie’s Seasoning.
Stir and bring to a gentle boil over medium-high heat.
Reduce heat to low and let the soup simmer for 30 minutes, stirring occasionally.
Add Big Poppa’s Jallelujah Seasoning for a little extra heat and depth.
Taste and adjust seasoning if needed.
Ladle into bowls and top with grated Parmesan Reggiano (optional).
Serve with crusty bread for a complete meal.
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