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Creole Rice, Sausage, and Cabbage Soup

By Chef shapeweaver ©

Added January 26, 2010 | Recipe #410531

Categories: Creole Southern u.s. American

Photo by Chef shapeweaver ©

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Total Time:

Prep Time:

Cook Time:

25 mins

10 mins

15 mins

Chef shapeweaver ©'s Note:

I had some leftovers from Creole Rice and Sausage Stuffed Cabbage Rolls, which were leftovers from Creole By Chef#145352. So,I came up with what I think is a very good soup. Please remember to use the mentioned recipes to get the exact taste that I reached. I served this with a grilled cheese sandwich on the side. Shredded cheese and croutons are optional. Submitted to " ZAAR " on January 26th.,2010.

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Ingredients:

Servings:

Units: US | Metric

1 (10 1/2 ounce) can tomato soup
10 1/2 ounces water
2 leftover cabbage rolls

Directions:

1

Combine soup and water in a medium sauce pan.
2

Heat over medium heat.
3

While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
4

Stir until cabbage roll mixture is heated through.
5

Pour into bowls, and top with optional cheese and croutons.