Tuesday, January 18, 2011

Italian Vegetable Soup is getting cold here today. We are going to get more arctic air this evening and a big pot of soup just sounded really good today! I'm going to serve this with some homemade bread. I found this recipe over at Allrecipes but I did change it to suit our tastes. See the pot that the soup is in? That was my husband's grandmother's pot, it is over 50 years old and still going strong. It is my "go to" pot when making alot of the dishes that I make. I think she would be pleased to know it is still being used today!

Italian Vegetable Soup

1 pound lean hamburger
1 pound Italian sausage, ground or links (I use links)
1/2 to 1 cup chopped celery
1/2 to 1 cup chopped onions
2 cloves of garlic, minced
1 - 14.5 oz. can diced tomatoes, undrained
1 - 15 oz. can tomato sauce
1 - 16 oz. can dark kidney beans, drained and rinsed
2 - 14 oz. cans beef broth, I use low sodium
1 - 15 oz. can whole kernel corn, drained
1 - 15 oz. can green beans, drained
1 cup peeled, cubed potato

Since I use link sausage, I remove the castings from the links (usually 5 in a package). I take two links and mash them up and put in the the hamburger. Than the last three links I make into chunks and put in with the rest of the meat. Brown all of this together with the chopped onion, be careful not to mash the chunks of sausage; fry until no longer pink. Drain off fat. Put all of the remaining ingredients into your soup pot. Stir to combine. Bring to a boil, then reduce heat to a simmer. Simmer for one hour or until ready to serve. Serves 8.

I serve with a crusty bread (so I can dunk it in the juice)!!

Hope you all are staying warm and hope you have a crafty day too! Mary

1 comment:

Chanda Stehlik said...

Ooooh, Mary! This looks so good! It's 3 degrees here and I could use a bowl of that! Sounds yummy!!!