Ingredients

• 2 tablespoons butter
• 3 leeks, halved and thinly sliced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 3 carrots, diced
• 1 small head cabbage, and thinly sliced
• 3 cups water
• 1 cup salsa
• 1/3 cup ketchup
• 4 cubes chicken bouillon
• 2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
• salt and ground black pepper to taste
• 1/2 pound smoked sausage, thinly sliced

Instructions

1. Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
2. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.