Cabbage Veggie Cream Soup

Ingredients

• 2  beets sliced into rounds
• 2 cups butternut squash cubed
• 4  carrots chopped
• 2 quarts chicken broth 
• 10.8 ounce cream of mushroom soup canned
• 2 teaspoons dill weed dried
• 2 teaspoons rubbed sage dried
• 1 pound elk breakfast sausage 
• 2 teaspoons ginger root fresh minced
• 3 cloves garlic minced
• 0.5 medium head cabbage green chopped
• 2 tablespoons olive oil 
• 1  onion chopped
• 1 teaspoon pepper sauce hot to taste tabasco® (such as )
• 4  potatoes diced red
• 0.3 cup red wine vinegar 
• 8 servings salt and pepper black to taste
• 2 teaspoons thyme leaves dried

Equipment

• pot

Directions

1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink.
2. Drain and discard any excess grease; reserve the browned sausage.
3. Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper.
4. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.