Spicy Veggie Cabbage Soup

Ingredients

• 3  bay leaves 
• 14 ounce canned tomatoes crushed canned
• 2 large carrots sliced
• 3 stalks celery sliced
• 2 quarts chicken broth 
• 8.5 ounce coleslaw mix 
• 2 cloves garlic crushed
• 12 servings salt and ground pepper black to taste
• 0.5 cup heavy whipping cream to taste
• 8 ounce sausage italian hot
• 0.5 large onion diced
• 2 large potatoes diced

Equipment

• pot

Directions

1. Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
2. Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.