danderson Profile - Allrecipes.com (19239220)

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Recipe Reviews 4 reviews
Italian Sausage Soup
Great soup for a cold day. Made a double batch (2 lbs of mild sausage but will add a couple of links of hot next time),used chicken broth instead of beef, crushed tomatoes cause that's all I had on hand (added basil and oregano to the soup), extra zucchini, garbonzo beans instead of navy(that's what was in the pantry), and frozen spinach. I first cooked the sausauge links and then thinly sliced them adding them to the soup with the other vegtables. Added the spinach after I removed the heat, let sit for 10 minutes, and it was perfect. Served with salad and bread and the family loved it. Thanks for a great recipe.

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Reviewed On: Nov. 13, 2013
World's Best Pasta Sauce!
Made this sauce last night and the family loved it. As others have suggested, I cooked the sausage and beef (both the lowest fat I could find) together, then removed from the pan and drained on a paper towel. Cooked the onions and garlic in a little EVOO until wilted then added the tomatoes, sauce, paste and spices. I did all a 1/4 cup of red wine and about 1/4 cup of water. Let this simmer for about 1/2 hour and added the meat back for the remaining hour. Really liked the fennel. This one is a keeper!

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Reviewed On: Jan. 28, 2013
Pumpkin Black Bean Soup
Loved it! Used some of the other reviewers suggestions and added 1T cumin, 1/2 cayennne pepper, increased the garlic (we love garlic), omitted the butter and ham, used apple cider vinegar (that's what I had on hand), and reduced the broth to 3 1/4 cups (we like soup a little on the thick side). Simmered the soup for about 35 minutes. I don't think we missed anything by not adding the ham. Was even better the second day for lunch. Delish : )

1 user found this review helpful
Reviewed On: Nov. 2, 2012

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