Description
A hodgepodge of ingredients, like Italian sausage and vegetables, that comes together in a warm, comforting soup.
Ingredients
Scale
- 1 pound ground Italian sausage (I used mild)
- 1 cup diced onion
- 4 cups V8 (or tomato juice)
- 3 cups chicken or beef broth
- 2 medium Russet potatoes (about 8 ounces), cut into cubes
- 2 medium carrots, peeled and sliced
- 1 (14.5 oz) can corn, drained
- 1 (14.5 oz) can green beans, drained
- 4 cups chopped cabbage
- 1 Tbsp Worcestershire sauce
- 1/4 tsp cajun seasoning
- Salt and pepper, to taste
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the Italian sausage and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease.
- Pour in the V8 and broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, carrots, corn, green beans, cabbage, Worcestershire and cajun seasoning.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pressure release naturally for 10 minutes and then move valve to venting. Remove the lid.
- Stir. Add salt and fresh cracked pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the Italian sausage and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Add mixture to the slow cooker.
- Pour in the V8, broth, potatoes, carrots, corn, green beans, cabbage, Worcestershire and cajun seasoning.
- Cover and cook on low for 6-8 hours.
- Stir. Add salt and fresh cracked pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker