A delish sausage soup that is a hit for everyone

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Name: Sausage Veggie soup
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 12
Cuisine: Soup
Ingredients: 2 Cans Diced or stewed tomatoes; 1/2 Bag Frozen corn; 1 Bag Frozen string beans; 3 Carrots Wash peeled n cut; 1 Onion Diced; 2 Boxes Chicken stock; 3-4 White potatoes peeled and diced; 1/2 Box Frozen spinach chopped; 2 Cloves Crushed garlic; 1/2 Cup Parmesan cheese grated; 1 Lb Mild Italian sausage Links or ring sliced into link size chunks; 1 Lb Hot Italian sausage Links or ring sliced into link size chunks; 1 Handful Onion powder; 1 Handful Garlic powder; 1 Handful Black pepper; 1/2 Handful Sea salt; 2 Cups Water; 1 tablespoon Olive oil

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INGREDIENTS

2 Cans Diced or stewed tomatoes
1/2 Bag Frozen corn
1 Bag Frozen string beans
3 Carrots ; Wash peeled n cut
1 Onion ; Diced
2 Boxes Chicken stock
3-4 White potatoes ; peeled and diced
1/2 Box Frozen spinach chopped
2 Cloves Crushed garlic
1/2 Cup Parmesan cheese grated
1 Lb Mild Italian sausage ; Links or ring sliced into link size chunks
1 Lb Hot Italian sausage ; Links or ring sliced into link size chunks
1 Handful Onion powder
1 Handful Garlic powder
1 Handful Black pepper
1/2 Handful Sea salt
2 Cups Water
1 tablespoon Olive oil

Servings

INSTRUCTIONS

You will need a lLarge stock pot.

Heat your stock pot add in olive oil sauté your onion, remove onions from heat, lightly brown your sausage.

Add in your seasonings and return your onions to the pot.

Next add in your stock and water

Cook everything on low for 1.5hrs.

After that time remove your sausage if you have a fat separator take the time now to separate your stock.

add in everything but your spinach.

Stir, Meanwhile dice your sausage and return back to the pot. Cook on low for another 1/2hour and then add your frozen spinach, stir and continue cooking for 1/2 hour.

Optional Add ons:

Extra parmesan cheese added on top.

You can add precooked rice, orzo or elbow pasta during the last hour if you wish. My family likes it both ways.

Red or Green Peppers

This is crockpot friendly. I just prefer to make my soups in a stock pot. Photos will show both variations

**You may want to adjust your spices to your liking. I don't measure so this is my best guess.

Enjoy

NOTES

You may want to adjust your spices to your liking. I don't measure so this is my best guess.
Enjoy

Alert editor

Sausage Veggie soup

2 Cans Diced or stewed tomatoes
1/2 Bag Frozen corn
1 Bag Frozen string beans
3 Carrots Wash peeled n cut
1 Onion Diced
2 Boxes Chicken stock
3-4 White potatoes peeled and diced
1/2 Box Frozen spinach chopped
2 Cloves Crushed garlic
1/2 Cup Parmesan cheese grated
1 Lb Mild Italian sausage Links or ring sliced into link size chunks
1 Lb Hot Italian sausage Links or ring sliced into link size chunks
1 Handful Onion powder
1 Handful Garlic powder
1 Handful Black pepper
1/2 Handful Sea salt
2 Cups Water
1 tablespoon Olive oil

You will need a lLarge  stock pot. 
Heat your stock pot add in olive oil sauté your onion, remove onions from heat, lightly brown your sausage. 
Add in your seasonings and return your onions to the pot. 
Next add in your stock and water
Cook everything on low for 1.5hrs. 
After that time remove your sausage if you have a fat separator take the time now to separate your stock. 
add in everything but your spinach.
Stir,  Meanwhile dice your sausage and return back to the pot. Cook on low for another 1/2hour and then add your frozen spinach, stir and continue cooking for 1/2 hour.

Optional Add ons: 
Extra parmesan cheese added on top.
You can add precooked rice, orzo or elbow pasta during the last hour if you wish. My family likes it both ways.
Red or Green Peppers

This is crockpot friendly. I just prefer to make my soups in a stock pot. Photos will show both variations

**You may want to adjust your spices to your liking. I don't measure so this is my best guess. 
Enjoy

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With out noodles
mommalynsey

Before sausage has been sliced crock pot variation
mommalynsey

mommalynsey

Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 12 Servings

Calories: 280
Calories from Fat: 219 (78%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 3.1g
Cholesterol 58.4mg		18 %
Sodium 587.6mg		20 %
Potassium 258.7mg		7 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.6g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 280

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