Monday, August 12, 2013

Italian Sausage and Pepper Soup


Hello everyone, I hope today finds you well.  Today's recipe was one of those recipes that I had things to use up or they were going to go bad kinda recipe.  I was wanting an Italian wedding soup but I like making my own meatballs and I had none made.  I know how can I call myself a good Italian cook without having a stock pile of meatballs on hand?  Well what can I say, I am not perfect and this is probably a mistake that will taunt me for the rest of my days.  I am only kidding as everyone knows a good Italian cook knows how to improvise, when life gives you lemons you make a stew.  So I had these seasoned chicken sausages and some veggies that I need to cook up.  My veggies were mostly peppers and I thought sausage and peppers sounds great, I wanted soup so I got to thinking that only a natural blond can think and this soup was born.  Now I must admit I am the only soup lover in my family.  Even oldest child who is not fussy in the way of any culinary creation, soup is not on her list of any kinda of food she wants to eat this century.  At any rate even though I was the only one who enjoyed my creation, I felt there are others of us out there.  You know the people who could eat soup all year round?  Yeah that's me too, so I am going to share this recipe with you soup lovers and if you want to wait till Fall to try this soup well have at it, however there are some of us that will probably make this tonight for dinner, and those are my peeps.

Ingredients:

3 Large potatoes diced
1/2 of a large onion diced
1 teaspoon of minced garlic
1 large bell pepper any color I used orange
3 stalks of celery diced
1/2 of an Italian pepper diced ( they are a mild pepper nice flavor)
3 Bay leaves
3 chicken bullion cubes or 2 teaspoons of chicken base ( I used chicken base)
6 cups of water
1/8 teaspoon of Old Bay seasoning
1 teaspoon of parsley
1 teaspoon of thyme
3 basil leaves chopped up or 1/2 teaspoon of dried basil
1 teaspoon of Italian seasoning
1/2 box of frozen spinach or you can use fresh
1 tablespoon of extra virgin olive oil

Instructions:

In a large dutch oven or what we call a pot, add in the oil.  As the oil gets warm not too hot or you will burn your oil, throw in all veggies and your bay leaves, leave out the potatoes though.  Slice the sausage links into little circles and throw them in the pot.  Now add the potatoes and chicken base or bullion cubes with the water.  Throw in all your seasonings and bring everything to a boil.  Reduce your heat from medium to about medium low and simmer for about 20 minutes.  Now add in the spinach and take off the heat.  Give the broth a little taste to see if it needs salt and pepper.  If your potatoes are not cooked through yet leave the soup on medium low for about another 10 minutes or until the tators are tender.  You can serve this with a salad or crusty bread on the side.  There you have it Italian Sausage and Pepper Soup  an any time food for any weather too.  

Live, laugh and love and have a bowl of soup its good for your gizzard !  Heather






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