Monday, November 21, 2011

Name That Soup, Now Named!

Author's Note: The soup has now been named! Thanks to everyone's contributions, the new name of the soup is "Southern Harvest Soup".

Yesterday I threw together a new soup. It turned out so yummy that I knew I had to share.


I started with the idea of the basic cabbage soup recipe. You know, the one from my diet? Anyway, I wanted to come up with something that was a little richer and heartier, but still relatively healthy. And here's what I came up with:

Southern Harvest Soup

Ingredients:
  • 1 lb. country sausage
  • 2 pkgs. Lipton onion soup mix
  • 2 15-oz. cans diced tomatoes
  • 2 15-oz. cans great northern beans
  • 1 15-oz. can yellow corn
  • 1 small cabbage, cut into 1/2" chunks
  • 3 small zucchini, sliced thin
  • 2 large carrots, sliced thin
  • 1 green pepper, sliced thin or diced
  • 1 onion, sliced thin or diced
  • 2 stalks celery, sliced thin
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • Black pepper to taste
In a two-gallon stockpot, combine onion soup mix with about a cup of hot water; stir. Add the canned items, then start slicing your veggies. I used a mandolin and was done in no time.

In the meantime, brown your sausage in a frying pan; use your spatula to chop the sausage into very small pieces. Line a colander with a couple of paper towels and place in the sink. Scrape your browned sausage into the paper-lined colander to drain of excess grease. (Don't forget to run hot water in the sink to keep the grease from clogging your drain.)

Add your veggies to the stockpot, throw in your spices, and add enough water to cover the vegetables. When your sausage is drained, add to the stockpot and stir well to combine. Bring to a boil, then simmer for at least three hours. Makes about 8 quarts.

This soup is very versatile; you can vary your ingredients, use spices to complement them, and you have a completely different soup. Next time I make this recipe, I'm going to use only one can of great northern beans but add one can of black beans. I think they will really work well with the chili flavor. I might even use one can of Rotel and one can of regular diced tomatoes, that will spice it up even more. Use your imagination; it's fun!

If you don't have a two-quart stockpot, or if you don't eat nearly as much soup as we do, feel free to cut the recipe in half. When I make up a batch, we eat to our heart's content and then once the soup has cooled somewhat, I ladle it into quart canning jars and store in the refrigerator. We just try to be sure to eat them all up within a week or so.

Here's where I need your help...I have no idea what to call this soup. "Sausage Vegetable Chili Soup" just doesn't sound appetizing, but that's what it tastes like.

So help me out: Leave a comment and suggest a great name for this soup. Better yet, try the recipe, then help me name it. ;o)

Hugs,

5 comments:

  1. That soup looks and sounds delicious! I'm a certified soup freak and going to definitely try this version. As for names - well, it probably be best to try the soup first, but since I just made a whole kettle full of baked potato soup, it might be a while. However, it sounds very similar to a soup that the grandmother of one of my old boyfriends used to make - they were hard core Italians and I asked what kind of soup it was - and it didn't have a name other than "gram's soup...." We started calling it "Sicilian Chili...." So, I vote for that! Have a great holiday week! Smiles & Thanksgiving Hugs ~ Robin

    ReplyDelete
  2. Yum, I am a soup fan!! this sounds great... How about Southwestern Harvest Confetti Soup. Southwestern for the cumin and Chili powder, harvest for the wonderful bounty of veggies and confetti for the array of veggies and colors! Okay, I'll be over with bowl and spoon...

    ReplyDelete
  3. Yum, I am a soup fan!! this sounds great... How about Southwestern Harvest Confetti Soup. Southwestern for the cumin and Chili powder, harvest for the wonderful bounty of veggies and confetti for the array of veggies and colors! Okay, I'll be over with bowl and spoon...

    ReplyDelete
  4. Sounds good, not sure on the name though, but I can almost smell it cooking!

    ReplyDelete
  5. Greetings From Southern California

    Wow! Your soup sounds good. Thanks for the recipe :-)

    Thanks for your recent visit to My Blog

    God bless and have a Great Week! :-)

    ReplyDelete

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