Italian Vegetable Soup

BRRR...is it cold in your part of the country? It sure turned off cold here in Kansas City, MO. this week. So what better thing to make than a big pot of soup?! I found this recipe over on Allrecipes, but changed it to the way I like to make and eat it.
First, put your hamburger and two Italian sausage links (remove the casings) along with your chopped onion in a pot. See that black thing? It makes chopping up your raw meat a SNAP, I love it and I found it at Pampered Chef. I will do a short post on it soon!

After you have the hamburger and Italian sausage all broken up, than remove the casing from the other three links and break those into chunks, I like some chunks, but if you prefer, than just mash them all up.

Now brown all the meat and onions until no longer pink and drain off any fat.

Now add the rest of the ingredients: garlic, diced tomatoes, tomato sauce, kidney beans, beef broth, corn, green beans and potato.

Give it a good stir and bring to a boil, than turn it down to a simmer and let it simmer for one hour.

On the day I made this, I started out with it in my soup pot but than found out I was going to have to run hubby around alot the rest of the day, so I transferred it to my big crock-pot and put it on HIGH for about 3 to 4 hours (if you put it in the crock-pot first thing in the morning, than set it on LOW and cook for 8 to 10 hours).

 Serve with a crusty bread or biscuits or cornbread. It must have tasted really good to hubby, as he ate two bowls of it!!

Italian Vegetable Soup

1 pound hamburger
1 pound Italian sausage links
1/2 to 1 cup chopped celery
1/2 to 1 cup chopped onions
2 cloves garlic, minced
1 - 14.5 oz. can diced tomatoes, undrained
1 - 15 oz. can tomato sauce
1 - 16 oz. can dark red kidney beans, drained and rinsed
2 - 14 oz. cans beef broth
1 - 15 oz. can whole corn, drained
1 - 15 oz. can green beans, drained
1 cup potatoes, peeled and cubed

Remove the casings from the Italian sausage, set aside. In a large soup pot, add your hamburger and two sausage links, mash all together; than add remaining links, broken into chunks and chopped onions. Brown until no longer pink and drain off any fat. Add the remaining ingredients, stir. Bring to a boil, than reduce heat to a simmer. Simmer until potatoes are tender.

Serves 8. Serve with a crusty bread.
Can freeze any left-overs.

Hope you all have a wonderful day and stay warm too! Mary

{Printer Friendly Version}