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Thursday, September 20, 2012

Tomato and Sausage Soup

I am currently obsessed with this soup...Something about the highs being only in the 80s makes me want soup everyday {this is not sarcasm}!  After a hot summer, 80 degrees feels a little chilly {okay sarcasm}. My momma makes this soup in the winter, and I am not quiet sure where she found the recipe.  If you created this recipe, I just want to thank you and also I love you from the bottom of my heart.  Every Sunday since school work started I have made either soup or chili to bring for lunch.  My goal is not only to be healthier, but also smarter with my money.  It's crazy how much money I was spending on Southwest Salads from Chick-fil-a {if you have never had this salad your missing out big time, get the lite Italian dressing}.  I have decided eating out should be reserved for social reasons, and not my "I just need it" feeling.  I have only done this for four weeks so well see how long I last...


Serves 5

1 lb ground sausage {I only found the reduced fat in 12 oz and it was enought}
1/2 cup sliced onion
1/3 cup sliced bell peper
1 clove garlic, minced
3 cups chicken broth
2 1/2 cups tomato juice {juice aisle}
14 oz can petite diced tomatos
14 oz can cannellini beans
1 tsp salt {plus more if you feel like it}
1/2 tsp chili powder
ground pepper to taste


1.  Brown sausage, and set on a plate with a paper towel to soak up more of the grease.  Remove most of the grease from the pan. 

2.  Saute onion, bell pepper, and garlic in the same pan until most of the edges become brown.  

3.  Add the remaining ingredients to a large pot, and add in the sausage, onion, peppers, and garlic. 

4.  Allow soup to simmer for 25 minutes.

This soup is fabulous as-is.  When I ate this at home I added a little grated parmesan cheese, and if I wasn't trying to watch my carbs I would of added some crackers.  Hope you love this as much as I do...


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