Crock Pot Andouille Sausage Cabbage Soup
Servings 12 @ 2 cups
- 12 ounces andouille sausage sliced (4 links)
- 1 tablespoons extra virgin olive oil
- ½ cup shallots chopped
- 4 cloves garlic minced
- 8 cups cabbage thinly sliced
- 1 cup carrots chopped
- 6 cups chicken broth
- 4 cups water
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- ½ teaspoon dried thyme
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
Heat the oil in a medium skillet.
Cook the sausage with the garlic and shallots until softened and sausage is browned.
Add this to the crock pot along with the rest of the ingredients.
Cover and cook on high 4 hours or low 8 hours.
Net Carbs: 4g
This recipe was first posted in February 2015 and updated with video on January 2019.
Serving: 2cups | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 898mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1840IU | Vitamin C: 26.5mg | Calcium: 40mg | Iron: 1mg