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Crockpot Cabbage Soup with Beans, Sausage, and Potatoes
I used pork sausage for this soup (can’t remember the exact flavor… my deli counter had it on special that day). Any uncooked sausage should work. Chicken, turkey, mild or hot Italian (they’re usually pork)… etc. I bought 3 sausages that totaled a bit over a pound. Anything around that mark would work.

You don’t have to use little potatoes, but I find them the most convenient. As long as your potatoes are about 3/4 pound, cutting them into small-ish (but not too small) pieces will be fine.

I chose dried beans because the canned ones can come apart after 8 hours of slow cooking. If you don’t mind that, use canned ones
Ingredients
  • 1 (28 fluid ounce) can crushed tomatoes
  • 2 (10 fluid ounce) cans chicken broth
  • 2 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 cup dried white navy beans, rinsed
  • ¾ pound little potatoes, cut into halves
  • ½ medium onion, chopped
  • 1 small cabbage, sliced
  • 1 pound (approx.) pork sausage (I used 3 sausages), cut into bite-size pieces
  • Salt & pepper, to taste
Steps
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