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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 182.6
  • Total Fat: 5.9 g
  • Cholesterol: 206.9 mg
  • Sodium: 173.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Birthday Soup calories by ingredient
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Birthday Soup

Submitted by: SIMSARAH

Introduction

"The pot is by the fire. The water in the pot is hot. If I put something in the water, I can make Birthday Soup. All my friends like soup.

"Let me see what we have. We have carrots and potatoes, peas and tomatoes; I can make soup with carrots, potatoes, peas and tomatoes."

So Little Bear begins to make soup in the big black pot...
"The pot is by the fire. The water in the pot is hot. If I put something in the water, I can make Birthday Soup. All my friends like soup.

"Let me see what we have. We have carrots and potatoes, peas and tomatoes; I can make soup with carrots, potatoes, peas and tomatoes."

So Little Bear begins to make soup in the big black pot...

Number of Servings: 16

Ingredients

    2 T Olive Oil
    2 links hot italian sausage
    2 medium onions, chopped
    5 or 6 stalks celery, chopped
    4 or 5 carrots, chopped
    3 lbs wazy potatoes, cubed
    1 28oz can whole plum shaped tomatoes
    12 oz fresh green beans, snapped to spoon size
    20 cups homemade chicken broth
    2 cups sweet corn (frozen is fine, fresh is better)
    3 or 4 leaves kale, ripped into bite sized peices

Directions

Heat olive oil in large pot over medium heat, add sausage (remove casing). Either crumble the sausage by hand as you put it into the pot, or mash with a potato masher. If you're lucky enough to get loose sausage meat, this works marvelously.

Once sausage is browned, reduce heat slightly and add chopped onion, celery and carrots, stir and cover to allow aromatics to sweat. Stir occasionally, until onions are tender.

If you've built up some nice fond on the bottom of your pan, toss in a cup of broth to deglaze.

Add potatoes, remainder of broth.

Once broth is warm, add green bean and corn, and tomatoes. I find it easiest to just smush the tomatoes by hand into bite sized pieces, but feel free to chop them.

When potatoes are tender, add shredded kale. Allow the kale to wilt, salt and pepper to taste.

Eat endlessly and in large quantities.



Number of Servings: 16

Recipe submitted by SparkPeople user SIMSARAH.






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