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
- 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 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)