Sausage and Cabbage Soup

WIN_20170522_134738Even though spring has been rather warm this year, it is still quite cool and dreary on the days that it rains. This means that its still perfect weather for making soup. I made the following soup from leftovers and sale items.

Use a clean, large stock pot. Add one 16 ounce package of sausage, and break into pieces with a fork.  The sausage was on sale for 99 cents at my local grocery store.

Peel and dice one medium yellow onion, and add it to the stock pot with the sausage and begin to saute the two together on low heat until the sausage is lightly browned.  Stir to prevent sticking to the pot. This ingredient cost me about 20 cents.

Add one crown of broccoli (50 cents on sale), and 1/2 head of cauliflower (50 cents as the whole was on sale for 99 cents), coarsely chopped. I added mine into the pot while the sausage was cooking.

Add 8 ounces of carrots sliced into matchstick sized pieces. (50 cents as the whole package was on sale for 99 cents)

Coarsely chop 1/4 of a head of cabbage and add it to the pot. The cabbage was on sale for $1 a head, so, 25 cents.

I had two small pieces of leftover steak, with some peppers and broth from the night before. So I cut the meat into thin strips, and diced the peppers and added this to my stock pot. The meat was about 6 ounces, total, and was on sale for $2.99 a pound, so, about $1 for the steak, The pepper had been 2 for $1 and I had maybe 1/2 of 1 pepper left, so 25 cents.

I had 1/3 a can of store bought spaghetti sauce left over from two nights ago, when I made homemade pizza. The sauce was on sale for $1, so 33 cents.

1 can of green beans, 49 cents, and 1 can of peas, 65 cents, both drained before added to the pot.

Stir ingredients and add enough water to bring to within 1 1/2 inches of the top of the pot (about a quart of water, maybe a little more or less).

Bring to a boil on high heat, then reduce to medium-low, cover and simmer for 2 1/2 hours or until vegetables are tender and easy to pierce with a fork.

Add salt and pepper to taste. Serve with some homemade bread, or a baked potato. You can even enjoy it by itself!

Total Cost to Make Large Stock Pot of this Soup: $5.67. Currently, there are four that eat at my house regularly, and we’ll each have a couple of bowls a day for at least 2 to 3 days. After three days, I will freeze the leftovers into microwave-safe, single serving sized bowls and they’ll get packed for work lunches later in the month.

 

 

 

 

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