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Perfect Vegetable Soup For Cold Days

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Ingredients:

  • 1 pound of hot or mild Italian sausage (bulk or removed from casing if links are used-If you have a Kroger or Kroger associated store in your area their sausage works best)
  • 1 pound of ground turkey (can use the 70/30-cheapest)
  • 1 can fire roasted diced tomatoes
  • 1 can corn (fire roasted is great, but regular will also work)
  • 1 small can of plain tomato paste
  • 1 can spinach (drained)
  • 4 Cups of diced (bite size) zucchini (about 2 large or 3 medium or 4 small; approximately 1 ½ pounds)
  • 4 Cups of diced (bite sized) Yukon gold or Redskin potatoes, washed but with skins still on (about 3-4 large or 10 to 11 small, approximately 1 ½ pounds)
  • 1 carton of low sodium beef stock (32 ounce)
  • 1 bag of Dole Angel Hair Cabbage/Slaw and 2 medium carrots (shredded); or 1 bag of Cole Slaw Blend (cabbage with carrots)
  • 1 Cup Quaker Quick Barley
  • Oregano
  • Sweet Basil
  • corn starch
  • Water

 

Vegetable Soup Method :

To prepare the Stoup you will need an 8-8 ½ quart pot

Place the turkey and sausage in the pot. By hand, mix the meats as if you were blending a meatloaf so that the turkey is incorporated with the sausage. Season well with oregano and basil. About 1 Tablespoon or small palm full of each.

Cook on a medium high heat, periodically breaking the meat up.

When you begin to see water and fat in the pot use a bulb baster to drain the meat. Continue to cook the meat and break it up into “crumbles” (think taco meat). Once drained season with oregano and basil again- same amounts as before).

Once the meat is cooked and thoroughly broken up add the following:

Diced tomatoes and corn. Add a can of water from each to include the good “bits” stuck to the can.

Beef stock, tomato paste, and spinach.

A couple cups of hot water with about 3 Tablespoons of cornstarch stirred in to thicken.

Cabbage, potatoes, zucchini and barley.

Enough additional hot water to cover the vegetables and allow a fluid stir.

Leave the pot on medium high heat to get it to begin to boil a bit and sprinkle basil and oregano..

Reduce heat to a simmer or a “burble”, Stir occasionally . Do not cover!

Continue to simmer, stirring occasionally until the zucchini and potatoes are tender. About 30-45 minutes.

Enjoy your Vegetable Soup

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