Harvest Time Cabbage & Root Vegetable Soup

Brrr!  Here in my area we are getting warnings of frozen precipitation this week, and me thinks it’s time to make some soup… like this Harvent Time Cabbage and Root Vegetable Soup.

The combination of the robust flavors of root vegetables along with smoked sausage and chicken cooked low and slow in your crock pot are perfect on cold winter days.  

Suggested sides?  You won’t go wrong with a basket of Sweetpotato Hushpuppies and some honey butter.  And might I also suggest along with, or instead of the pups, this moist and spicy Fall Fruitcake.  Also a nice side with this soup as you would enjoy dressing beside turkey and gravy!

I hope you will soon make this soup and let me know how you like it.

This recipe created for and published in Carolina Country Magazine October 2022  (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor

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Print Recipe

Harvest Time Cabbage & Root Vegetable Soup

Now that fall is here and weather is changing, we get to enjoy the changes in produce at our farm stands and markets.  Root vegetables give us so much depth of flavors, and throwing them in our crock pot calls for little seasoning, other than their own natural goodness. If preferred, you can also enjoy this as a vegetarian soup by just leaving out the meats.  This recipe makes ample soup to freeze for busy eves or cozying up on the couch.

Course: Brunch, Main Course, Soup

Cuisine: American

Keyword: fall soup, root vegatables, soup

Servings: 5 quarts

Author: Wendy Perry

Ingredients

• 1-12 ounce pkg. smoked sausage cut in ½” cubes
• 1 pound ground chicken
• 1 large sweetpotato cut in ¾” cubes
• 1 large sweet onion diced
• 3 cloves garlic minced
• 2 large carrots peeled, cut into ½” pieces
• 2-3 parsnips peeled, cut into ½” pieces
• 2 medium turnips peeled, cut into ½” pieces
• 4-5 cups chopped cabbage
• several bay leaves
• 4 cups chicken or vegetable broth
• 1-29 ounce can pureed tomatoes optional
• fresh parsley to garnish optional

Instructions

• Combine all ingredients except parsley in a 6-quart crock pot. Cook on high 4-6 hours or low 6-8 hours until vegetables are tender, stirring periodically. Time will vary depending on your pot.
• Once done, season with salt and pepper to suit your taste. We find that if using salted broth, with the natural flavors of these ingredients, little to no additional salt and pepper is needed.

Notes

Variation: If you love creamy soups, swirl in a bit of half and half or heavy cream.
Or puree some of the soup and stir in.