Hot & Hearty Potato, Sausage & Pepper Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 381.9
- Total Fat: 16.5 g
- Cholesterol: 39.9 mg
- Sodium: 1,020.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.3 g
- Protein: 27.0 g
View full nutritional breakdown of Hot & Hearty Potato, Sausage & Pepper Soup calories by ingredient
Introduction
A thick and spicy soup with potatoes, bell peppers, and sausage, made with a blended vegetable base. A thick and spicy soup with potatoes, bell peppers, and sausage, made with a blended vegetable base.Number of Servings: 5
Ingredients
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Ground Pork Sausage, 1 lb.
Fresh Celery, 10 stalks
Fresh Carrots, 10
Raw Onion, 1/2
Red Potatoes, 2
Bell Peppers, 2
Jalapeno Pepper, 1
Broccoli, 1 large head
Water
Salt
Black Pepper
Cayenne Pepper
Chili Powder
Garlic Powder
Trader Joe's Chicken Broth Concentrate, 1 pouch
Directions
Chop the carrots, celery, and onion, and add to a large stock pot or soup kettle. Add enough water to cover the vegetables and set to boil for 10 minutes.
While the vegetables are boiling, chop the potatoes, broccoli, bell peppers, and the jalapeno (throw away the jalapeno seeds unless you want the soup to be VERY spicy) and set aside. Cook the sausage in a pan, adding black pepper and cayenne for extra flavor if desired. Set aside.
After ten minutes of boiling (more won't hurt if you are pressed for time), take the vegetables from the pot and blend them, either by transferring to a blender or with an immersion blender. Blend until smooth and return the puree to the stock pot.
Add the potatoes, peppers, jalapeno, and sausage to the pot and set it to boil. Add the broth concentrate packet and enough water to cover all of the ingredients again, then add spices to taste. Let the soup boil for an hour to make sure the potatoes are soft, and add the broccoli about ten minutes before you're ready to eat (earlier makes it disintegrate). Makes 5 large bowls. Goes great with sourdough or beer bread.
Number of Servings: 5
Recipe submitted by SparkPeople user MEDSTUDENTANDY.
While the vegetables are boiling, chop the potatoes, broccoli, bell peppers, and the jalapeno (throw away the jalapeno seeds unless you want the soup to be VERY spicy) and set aside. Cook the sausage in a pan, adding black pepper and cayenne for extra flavor if desired. Set aside.
After ten minutes of boiling (more won't hurt if you are pressed for time), take the vegetables from the pot and blend them, either by transferring to a blender or with an immersion blender. Blend until smooth and return the puree to the stock pot.
Add the potatoes, peppers, jalapeno, and sausage to the pot and set it to boil. Add the broth concentrate packet and enough water to cover all of the ingredients again, then add spices to taste. Let the soup boil for an hour to make sure the potatoes are soft, and add the broccoli about ten minutes before you're ready to eat (earlier makes it disintegrate). Makes 5 large bowls. Goes great with sourdough or beer bread.
Number of Servings: 5
Recipe submitted by SparkPeople user MEDSTUDENTANDY.
Member Ratings For This Recipe
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TOMA52250
