Thursday, March 11, 2010

Delicious and Easy Soup!

Chunky Soup
Adapted from Mrs. Evelyn Fawcett,
originally passed down from her Nana
1 1/2-2 lb Sweet Italian Sausage
& Ground Turkey (or beef)
1 onion chopped
1/2 cup celery
1/2 cup green pepper
2 t salt
2 T sugar
1-2 t. Italian seasoning
28 oz. canned diced tomatoes
2 small cans tomato paste
2 c. chopped carrots
6-8 cups hot water (boiling preferably)
2 beef bouillon cubes
chopped parsley
1 head of cabbage

Start water to boiling. While water is heating, saute first four ingredients in butter in a dutch oven. Drain grease. Add remaining ingredients to the browned meat mixture. Simmer 1 hour uncovered. Add approx. 5 cups coarsely chopped cabbage, or a little over 1/2 the head. Simmer covered for 1 hour. Add water if too thick. Serve with rolls.

Note: In the picture above, I used one can of tomatoes with jalapenos and one can of tomatoes with celery. I did not buy the whole stalk of celery since I knew I would waste the unused portion. I don't like cooked carrots, but they are good in this soup! I just used two large carrots. I loved the Sweet Italian Sausage! If you eat very little meat, just use 1 lb meat. If you eat an average amount, then 1 1/2 lbs. will suit you. If you (or your hubby) love meat, 2 lbs. is tasty.

This soup will feed a large family, or you can freeze the leftovers.
We'll be eating this for days with 2 lbs of meat in there!

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