High-Protein Cabbage and Sausage Soup

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add the sliced andouille sausage and cook until browned on all sides.

Using a slotted spoon, remove the sausage from the pot and set aside, leaving the rendered fat in the pot.

Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot.

Add the can of diced tomatoes, whole carrots, celery stalks, and halved onion. If using, add the soup base mix.

Bring the soup to a boil, then reduce the heat and simmer until the vegetables are very soft.

Carefully remove the cooked carrots, celery, and onion from the pot and transfer them to a blender with a ladle of the broth.

Blend the vegetables until smooth, then pour the puree back into the soup pot and stir to combine.

Add the rinsed and drained Great Northern beans to the pot.

Return the browned sausage to the pot.

Add the chopped green cabbage and stir everything together.

Continue to simmer until the cabbage is tender, about 15-20 minutes. Serve hot.