We have discovered a new family recipe that will keep us warm on these oh-so-chilly days…
Pausing for a cute kid moment…
We actually had this soup the night before our annual trip to our favorite fall spot… Kelsay Farms (Home to none other than those fabulous Two Maids A Milking).
I was inspired to make this soup after seeing a very similar soup– Quicker Minestrone Soup— over on Life As Mom after I gleefully bought her new cookbook- Not Your Mother’s Make-Ahead and Freeze Cookbook.
Jessica’s book came at such a great time for me…
First of all, long time readers know I first tried Freezer Cooking after reading about it on her blog.
Secondly, I came to the realization over our vacation that I had to get serious about Freezer Cooking again to help keep us on track for our Year 2 Change weight loss goals during the busy holiday season.
Convenience food is a big hurdle for us when we are busy and Freezer Cooking can sooo be the solution… so I had been mentally checklisting all the things I need to keep on hand in the freezer when I saw that Jessica’s book was available and I bought it right up!
But that isn’t what this post is supposed to be about… soup… soup, Cris!
This soup has what seems like a billion ingredients, but it is really quick to throw together.
I started out by pouring two cartons (8 cups) of low sodium chicken broth in my Favorite Soup Pot and brought it to a boil. (You can always add salt if you need to, but if it is too salty, you can get it out once it is in there… just sayin’).
To that I added 4 cloves of garlic minced and 1 onion chopped.
I then diced 3 small red potatoes and tossed them in.
I threw a bag of sweet petite carrots in the microwave and then added them when they were nice and soft.
In the meantime, I diced a red bell pepper and threw it in.
I then sliced up my Turkey Smoked Sausage and threw it in the pot. (When company is visiting, I throw in two packs).
I drained and rinsed a can of navy beans and then tossed them in.
Next I added one of my favorite pantry items… and the base taste for the whole soup… Red Gold’s Diced Tomatoes with Basil, Garlic and Oregano- yum!
Next I put on a box of Smart Taste pasta to boil to add a the very end. You’ll want to prepare it on the firmer side of al dente (your box should tell you how long to get it to the right texture.)
Note: Next time I make this, I think I am going to try macaroni and maybe even less pasta… the soup is great on its own.
Then I threw in a cup of frozen green beans.
I added 1 t of Italian seasonings and then salt and pepper to taste.
Don’t forget to add in carrots and drained pasta when they are ready… and Ta-Dah!
Sprinkle your bowl with a tablespoon of parm if you’d like (although, to be honest, it really doesn’t need it… it tastes great on it’s own!).
Smoked Sausage Soup
- 8 Cups Low Sodium Chicken Broth
- 4 Cloves Garlic- minced
- 1 Onion- chopped
- 3 Small Red Potatoes- diced
- 1 Bag Petite Carrots- cooked
- 1 Red Bell Pepper- diced
- 2 Cups Frozen Green Beans
- 1 Can Red Gold Diced Tomatoes with Basil Garlic and Oregano
- 1 Can Navy Beans- drained and rinsed
- 12 oz or less cooked Smart Taste pasta
- 1 t Italian Seasonings
- Two Links 1 package Turkey Smoked Sausage- sliced
- Salt and Pepper to taste
- Shredded Parm to top
- Bring all ingredients except carrots and pasta to a boil and cook until tender.
- Add carrots and pasta and mix well before serving.
- Top with Parm if desired
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I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.
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