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Sausage Harvest Soup


from Terri's kitchen

1/2 lb. ground sausage, pork or turkey
1 onion, chopped
1/2 cup red pepper, diced
1 cup carrots, coarsely shredded
1 clove garlic, minced
4 cups chicken broth or 2 15 oz. cans of broth
1 15 oz. can petite dice tomatoes, with juice
2 cups water
2 cups cabbage, finely chopped
1 tsp. basil
1/4 tsp. thyme
1/2 cup orzo, tiny pasta

In a dutch oven or heavy bottomed soup pot, brown sausage, onion, pepper, carrots and garlic. Drain fat.
Add broth, tomatoes, water, cabbage, orzo and spices.
Simmer for 30 minutes or until veggies and pasta are tender.

Terri's notes:
~ Fabulous flavor!
~ I made it fast with a package of match stick carrots and a bag of coleslaw blend, saved the leftovers for a salad.
~ Could use rice or a cup of diced potatoes instead of orzo.
~ This doesn't make a big batch of soup, and it will freeze well, unless there's only two you, I'd double it.
~ May thicken it for a cream soup the next time I make it, which will be soon.
 

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