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Spice It Up Soup
SUBMITTED BY:
Guyla Cooper
"Turkey Italian sausage and jalapeno peppers add kick to this chunky soup. 'The original recipe called for a lot of butter and three cooking pots. I eliminated the butter and tossed the ingredients together in just one pot,' says Guyla Cooper from Enville, Tennessee. 'My husband really enjoys this meaty soup, so I make plenty and freeze what's left over in individual servings for his lunches.'"
RECIPE RATING:
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(2)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound uncooked hot Italian turkey sausage links, sliced
1/2 pound lean ground beef
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
2 (14.5 ounce) cans beef broth
2 cups water
2 cups fresh or frozen corn
1 (14.5 ounce) can diced tomatoes with green chilies, undrained
1 cup diced carrots
1/3 cup minced fresh cilantro or parsley
2 jalapeno peppers, seeded and chopped*
1/2 teaspoon salt
1/2 teaspoon ground cumin
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DIRECTIONS
In a large saucepan, cook sausage, beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until heated through.
FOOTNOTE
Nutritional Analysis: One serving (1-1/3 cups) equals 222 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 1,153 mg sodium, 18 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 vegetable, 1/2 fat.
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REVIEWS
Reviewed on Feb. 4, 2008 by
CRUNCHM
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CRUNCHM
Feb. 4, 2008
Has a really nice kick to it for a cold day. I didn't put corn in (my Hubby is getting tired of corn in all the soups) and I accidentally minced everything instead of chopping it ... but it really is an excellent soup. The one thing I will do differently next time is used ground sausage ... the fresh sausage is too tough to cut and make look good. The flavor will all be there, but I will just have to brown it grounded together. We will be making this again.
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Has a really nice kick to it for a cold day. I didn't put corn in (my Hubby is getting tired...
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Reviewed on May 4, 2008 by
taertman2516
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taertman2516
May 4, 2008
I liked the idea of this soup, but I didn't like cooking all of it together. The meat stuck to the bottom of the pot at first, so I had a tough time getting it all mixed together. So, for a second time, I would brown both meats together and then drain them, then saute the veggies (onion, carrots, both peppers, and garlic)on their own, and then finally add everything together and simmer for 30-40 minutes. That would still only take one pot, and you can drain off more fat and not worry about a mess on the bottom of the pan! The taste was great, however. I used beef stock because that is what I had, and also added 1 can of great northern beans for more fiber. Thanks!
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I liked the idea of this soup, but I didn't like cooking all of it together. The meat stuck...
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