Hearty Veggie and Sausage Soup
  • Cooking Time: 40 minutes
  • Servings: 6
  • Preparation Time: 5 minutes
  • 1 lb of Italian Sausage (Hot, Sweet or Mild) Casings removed
  • 2 Medium Onions (or one really large one) chopped into bite-sized chunks
  • 1 Green Bell Pepper chopped into bite-sized chunks
  • 4 Small potatoes (or 3 medium ones, or 2 large ones)peeled and chopped into bite-sized chunks
  • 4 Medium carrots (or 2 large ones) sliced in rounds if medium sized or cut in half and sliced if large ones
  • 3 Celery Stalks chopped into bite-sized chunks
  • 1 Medium zucchini, cut length-wise in half and than sliced
  • 1 Can (28oz) of diced tomatoes, undrained
  • 1 clove of garlic, chopped fine (or 1tsp of minced garlic)
  • 1 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano
  • 3 cups of water
  1. You will need:
  2. A large pot (We recommend a 6-8 quart stock/soup pot)
  3. A large spoon for stirring (We used a classic wooden spoon)
  4. A hand sieve or strainer with small slots
  5. A sharp knife
  6. A Peeler
  7. A measuring cup
  8. A teaspoon and a tablespoon
  9. 1. In a large pot combine the sausage, onions, and bell pepper and cook over medium-high heat for 10 minutes (until sausage is well browned) Stirring frequently to prevent burning. Drain fat if necessary.
  10. 2. Add in tomatoes, water, basil, oregano, potatoes, carrots, and celery. Bring to a boil and than reduce heat to medium-low and simmer covered for 20 minutes (until vegetables are just tender) stirring occasionally
  11. 3. Add in zucchini and simmer 5-10 minutes, until zucchini is tender.
This is a quick recipe for a hearty and filling soup. It came about due to cold weather, having a cold, and being pretty hungry!