AUTUMN SAUSAGE SOUP
Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.
Provided by Calee
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut sausage into 1 inch pieces, then in half again.
- In a frying pan heat oil cook sausages for 3 minutes.
- Add diced potatoes cook for 2 minutes set aside.
- In a large soup pot add beef stock, carrots celery, rutabaga, onion.
- Boil 20 minutes or until vegetables are tender.
- Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
- Simmer for 10 minutes.
- Add green pepper and parsley simmer another 5 minutes.
AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP
This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish. Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I'm using andouille sausage; however, the choice of sausage is totally up to you. With...
Provided by Andy Anderson !
Categories Cream Soups
Time 35m
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the chopped bacon to a heavy-bottom pot over medium heat.
- 4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
- 5. Add the diced onions, and the sausage to the pot.
- 6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
- 7. Add the garlic and stir until fragrant, about 60 seconds.
- 8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
- 9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
- 10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
- 11. Add the corn, and stir to combine.
- 12. Add the hash browns, and stir to combine.
- 13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
- 14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
- 15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
- 16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
- 17. In a small bowl, whisk the flour, milk, and sour cream together
- 18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
- 19. Add the mixture to the pot.
- 20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
- 21. PLATE/PRESENT
- 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
- 23. Keep the faith, and keep cooking.
ITALIAN SAUSAGE SOUP
A hearty winter favorite.
Provided by SALLYJUN
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
- Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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