Vegan Veggie Cabbage & Sausage Soup

 

• 2 links Impossible spicy sausage, casings removed & crumbled
• 1 white onion, chopped
• 1 cup baby carrots, chopped
• 1 cup chopped celery
• 3 colorful bell peppers, seeded and chopped
• 1 zucchini, chopped
• 2 - 14 oz. bags shredded cabbage mix
• 2 - 14 oz. cans Italian style diced tomatoes
• 1 - 7 oz. can mild diced green chiles
• 1 tbsp. minced garlic
• 2 tbsp. minced ginger 
• 1 tbsp. apple cider vinegar
• 1 tsp. crushed red pepper flakes
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. dried parsley
• 1 tsp. onion powder
• 1/2 tsp. dried thyme
• 2 bay leaves
• 8 cups vegetable broth
• avocado oil spray
• nutritional yeast for serving, optional

Generously spray a large pot with avocado oil spray.  Crumble the sausage links into the pot and cook until browned, about 2 minutes.  Add the onion, carrots, celery, bell peppers, and zucchini to the pot, cooking until starting to soften, about 10 minutes.  Add the cabbage, tomatoes, green chiles, garlic, ginger, vinegar, and all of the seasonings and stir to mix well.  

Pour the broth over the top.  Bring the soup to a bowl and then reduce to a simmer.  Allow to simmer for 60 minutes. 

Enjoy with a sprinkling of nutritional yeast.  Delish!