Friday, September 25, 2015

Italian Sausage and Cabbage Crock-Pot Soup

Italian Sausage and Cabbage Crock-Pot Soup

1 tablespoon of olive oil
1 tablespoon of minced garlic
16 ounces of shredded cabbage
8 ounces of Italian sausage chopped
4 medium size russet potatoes
10 baby carrots
14 ½ ounces of organic vegetable broth
2 cups of water
1 teaspoon of garlic powder
1 teaspoon of black pepper

Heat olive oil in pan on medium-high, chop Italian sausage in bite size pieces and cook until brown. Add water and vegetable broth into crock-pot or slow cooker. Chop the carrots and potatoes into bite size pieces and put them in the crock-pot or slow-cooker. Then add the shredded cabbage. Put in the minced garlic, garlic powder and black pepper. Cook for about 2 hours and 30 minutes or until done.

© 2015 - Corrina Lee

I apologize for the poor photo quality.

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