SAUSAGE & GREENS SOUP
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! -Angie Pitts, Charleston, South Carolina.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
SAUSAGE, PASTA, AND COLLARD GREEN SOUP
Delicious, easy, and nutritious soup with collard greens and pasta that everyone loves!
Provided by Stacy Mead
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
- Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 11.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 3.8 g, Sodium 1169.8 mg, Sugar 1.3 g
SAUSAGE SOUP
This is a great soup after coming in from the snow!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a soup pot, cook sausage over medium heat until no pink remains.
- Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
- Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 23.1 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 9 g, Sodium 1690.3 mg, Sugar 7.7 g
SAUSAGE AND GREENS SOUP
Really good soup, cooks quickly. My boyfriend requests it weekly. Serve with a loaf of crusty bread. The recipe says Cajun sausage, but it works just as well with any kind of smoked sausage, including turkey. Just add extra Cajun seasoning to taste.
Provided by greengirl512
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
- Sprinkle with salt, pepper and cajun seasoning to taste.
- Add chicken broth, and bring to a boil.
- Add diced tomatoes, simmer for about 3 minutes.
- Add greens, and cook over medium-low heat until tender.
- add beans, and cook until heated through.
ITALIAN SAUSAGE AND GREENS SOUP
This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!
Provided by Lakme
Categories Collard Greens
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute Italian sausage and fennel seeds in olive oil.
- When browned, pour into soup pot.
- Saute the bacon until brown.
- Pour into soup pot.
- In same skillet, saute onion and garlic.
- When lightly brown, pour into soup pot.
- Saute mushrooms until tender and pour into soup pot.
- Add beans to soup pot.
- Add chicken stock to soup pot.
- Add enough water to cover contents and bring to boil.
- Add pasta,cover, and simmer for 7 minutes.
- Add chopped greens and more water if needed to come to about two inches below greens.
- Cover and simmer for 20 minutes until greens are tender.
- Enjoy! - Better the second day!
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SAUSAGE SOUP WITH GREENS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 45 minsCategory Beetroot RecipesCalories 516 per serving
- Heat the oil in a large saucepan over a medium heat, then cook the sausages for 15 minutes, turning often, until browned all over and cooked through. Set aside on a plate.
- Tip out most of the fat in the pan, add the onions and cook for 6 minutes until just softened and lightly golden. Add the garlic and fennel seeds, stir well and cook for a further minute. Add the cloves (if using) and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta according to the pack instructions. Drain and run under cold water to cool.
- Slice the sausages and add to the stock along with the beans, then bring back to a simmer and cook for 5 minutes. Add the pasta and cavolo nero, then cook for 1-2 minutes more until piping hot. Serve sprinkled with lemon zest, a squeeze of juice and a scattering of pine nuts.
SOUTHERN GREENS AND SAUSAGE SOUP | MCCALLUM'S …
From themccallumsshamrockpatch.com
5/5 (9)Total Time 2 hrs 20 minsCategory SoupCalories 472 per serving
- Clean all the assorted greens under cold tap water to remove the grit. Pick out all discolored and spoiled leaves and discard them. With a sharp kitchen knife, shred all the fresh greens into roughly 1/2-inch ribbons. You will want to pick three or more different greens to use in your Southern Greens and Sausage Soup.
- Once done cleaning the fresh greens and flat-leaf parsley add them to an 8-10 quart stockpot, cover the greens entirely with the vegetable stock, add the ham hock and place on medium-high heat to bring to a full simmer- you will want to simmer for 40-50 minutes to cook the fresh greens down.
- Meanwhile, place a large cast-iron skillet over medium heat allow the cast-iron to heat up before adding the two tablespoons of butter and one tablespoon of oil. Once heated, add the butter and oil. After melting the butter, reduce the heat slightly under the cast-iron skillet and add the onions, peppers, diced celery, and garlic- cook the vegetables until softened but do not brown them. Once softened, add them to the simmering stockpot of green.
- At this time, cook the sliced sausages to render off the fat. This will take approximately 10 minutes or so. Once the sliced sausage is done, add them to the stockpot only after you have cooked the fresh greens at least 40 minutes- do not combine the sausage before the greens have cooked down.
SAUSAGE AND GREENS SOUP - TARA TEASPOON
From tarateaspoon.com
4.7/5 (3)Total Time 55 minsCategory SoupCalories 184 per serving
- In a large pot over medium heat, cook kielbasa in 1 tsp olive oil until browned, about 5 min. Remove kielbasa and set aside.
- Add onion, garlic and 1 tsp olive oil and cook, stirring, until onion is translucent, about 4 min. Stir in flour, thyme and potatoes. Add kielbasa, broth and salt; cover and bring to a simmer. Cook, covered, until potatoes are tender, 25 min. Add greens and cook until tender, about 7 min. Stir in milk.
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