Karen's Soup

Recipes » Soups, Stews and Chili » Vegetable

My sister-in-law introduced me to this wonderfully filling meal in a bowl. I have made some modifications to suit my new healthy eating plan but the soup is still Karen's creation. This has become one of my 'signature' dishes and is something friends and family all ask about as soon as the days start to get cooler at the end of Autumn

Cuisine: AmericanMain Ingredient: Vegetables

(5, 0) 100% would make again (reviews)

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 6

Verified by stevemur

600 gramsStrassburg Sausage, fat-free; minced

1 Spanish Onion; diced

2 clovesGarlic; crushed

4 Carrots; chopped coarsley

4 sticksCelery; diced

1 smallRed Cabbage; diced

2 litresBeef stock

2 440g canTomatoes; (Italian Style)

375 gramsPasta

Karen's Soup Preparation

Cook Strassburg, onion and garlic in skillet (infuse with small amount of beef stock if not using a non-stick skillet) until well browned. Set aside.

Bring stock to boil, add carrots, celery and cabbage and reduce to simmer for 30 minutes.

Add sausage/onion mix and simmer gently for further 30 minutes.

Add pasta, simmer 20 minutes.

VARIATIONS: You can leave out the Strassburg and substitite Vegetable stock to make this a vegetarian soup. If doing this add some coarsley chopped red, green and yellow capsicums when adding the other vegetables.

Nutritional Information

Cals 303 (8 serves), 404 (6 serves)

Fat 3.2 (8 serves), 4.2 (6 serves)