Creamy Potato Cabbage Soup with Garlicky Sausage and Beans

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If there are two vegetables I think of when it comes to Irish food, it’s cabbage and potatoes. So we’re bringing them together in a simple, creamy, comforting soup! A whole lot of cabbage gets cooked down with onion and then simmered with potatoes in a creamy coconut milk broth that then gets partially blended to create a thick, creamy consistency. Sausage and beans are cooked until crisp and golden and then tossed with garlic and herbs for a delicious soup topper that packs in the protein. 

Ingredient highlight

Cabbage! We have the Germans to thank for bringing this nutrient-dense crucifer to the U.S. It is well-known for possessing anti-cancer properties due to it’s high glucosinolate content. It’s also an excellent source of vitamin C, potassium, folic acid, vitamin B6, calcium, and magnesium to name a few.

Servings 4
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

  • 3 tbsp olive oil, divided
  • 8 oz ground sausage*
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 yellow onion, chopped
  • 1 ½ tsp kosher salt, divided
  • 8 cups chopped cabbage (about 1 lb 12 oz)
  • 2 tsp dried thyme
  • ½ tsp black pepper
  • 1-2 russet potatoes (about 1 lb), peeled and cut into ½-inch cubes (about 2 ½ cups)
  • 4 cups water
  • 1 (13.5 oz) can unsweetened full-fat coconut milk
  • 1 tbsp lemon juice
  • ¼ cup chopped parsley, dill, or chives
  • 2 cloves garlic, grated
  • Grated cheddar cheese, for topping (optional)
  • *You can buy raw sausages and remove the casing or buy bulk ground sausage. Alternatively, you can buy pre-cooked sausage and just chop it up and brown it in the pot.

Instructions

  • In a large pot over medium heat, warm 2 tablespoons oil. Add the sausage, break it up into chunks, then let it cook undisturbed for 3 minutes or until deeply browned. Break it up into smaller chunks, stir in the beans, and continue to cook, undisturbed until the beans are golden on the bottom, about 3 minutes. Transfer to a bowl or plate to cool down a bit.
  • In the same pot over medium heat, add the remaining 1 tablespoon oil, onion and ½ teaspoon salt. Cook until softened, about 3 minutes, stirring occasionally and scraping up any brown bits stuck to the bottom of the pot.
  • Add the cabbage, ½ teaspoon salt, thyme, and pepper and cook until the cabbage has wilted down, about 5 minutes, stirring occasionally.
  • Stir in the potatoes, water, coconut milk, and remaining ½ teaspoon salt. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer rapidly for 10 minutes. Remove the lid and simmer rapidly for 10 more minutes or until the potatoes are cooked through/very soft. Add about 4-5 cups of the soup to a blender and blend until smooth, allowing the steam to escape. Stir back into the pot along with the lemon juice.
  • Meanwhile, to the warm beans/sausage, add the herbs, garlic, and sprinkle with a generous pinch of salt. Use your hands to toss everything to mix together.
  • Serve the soup topped with the warm sausage/bean mixture, cheese (if using), and black pepper.

Items you can prep ahead (optional)

  • Chop 1 yellow onion
  • Chop 8 cups cabbage (about 1 lb 12 oz)
  • Cube 1-2 russet potatoes (about 1 lb)( ½-inch cubes, about 2 ½ cups)(store in cold water)
  • Chop ¼ cup parsley, dill, or chives
  • Grate cheddar cheese, for topping (optional)

Substitutions:

  • To make vegetarian/vegan, skip the sausage. Instead, use two cans of beans and cook them in the oil with 1 teaspoon salt, 1 tsp fennel seeds and ¼ tsp red pepper flakes for spice. Then follow the recipe and toss them in garlic and herbs.
  • If you don’t like coconut milk, you can substitute with 1-1 ½ cups of heavy cream. 
  • If you want to skip the beans, then just use 16 oz of sausage instead. No need to toss with salt or garlic.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Soup: up to 6 days in the fridge or 2 months in the freezer
    • Sausage/beans: up to 5 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

  • Warm up leftover soup on the stove or in the microwave until warmed through. Heat up the sausage/beans separately in the microwave or in a skillet. Assemble your soup. Top with a squeeze of lemon, fresh herbs, pepper, and cheese.
  • Enjoy leftover soup with Whole Grain Irish Soda Bread or Ham and Cheese Toasties.

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