Vegetable Soup recipe
This Vegetable Soup is Not soup, not stew. Stoup. Perfect for cold Ohio evening. My own concoction. Italian sausage, ground turkey, fire roasted tomatoes, zucchini, potatoes, cabbage, carrots, spinach, beef stock, barley, fire roasted corn and tomato paste.
CHECK ALSO : Braised Coca-Cola chicken wings.
- 1 pound of hot or mild Italian sausage (bulk or removed from casing if links are used-If you have a Kroger or Kroger associated store in your area their sausage works best)
- 1 pound of ground turkey (can use the 70/30-cheapest)
- 1 can fire roasted diced tomatoes
- 1 can corn (fire roasted is great, but regular will also work)
- 1 small can of plain tomato paste
- 1 can spinach (drained)
- 4 Cups of diced (bite size) zucchini (about 2 large or 3 medium or 4 small; approximately 1 ½ pounds)
- 4 Cups of diced (bite sized) Yukon gold or Redskin potatoes, washed but with skins still on (about 3-4 large or 10 to 11 small, approximately 1 ½ pounds)
- 1 carton of low sodium beef stock (32 ounce)
- 1 bag of Dole Angel Hair Cabbage/Slaw and 2 medium carrots (shredded); or 1 bag of Cole Slaw Blend (cabbage with carrots)
- 1 Cup Quaker Quick Barley
- Sweet Basil
- corn starch
Vegetable Soup Method :
To prepare the Stoup you will need an 8-8 ½ quart pot
Place the turkey and sausage in the pot. By hand, mix the meats as if you were blending a meatloaf so that the turkey is incorporated with the sausage. Season well with oregano and basil. About 1 Tablespoon or small palm full of each.
Cook on a medium high heat, periodically breaking the meat up.
When you begin to see water and fat in the pot use a bulb baster to drain the meat. Continue to cook the meat and break it up into “crumbles” (think taco meat). Once drained season with oregano and basil again- same amounts as before).
Once the meat is cooked and thoroughly broken up add the following:
Diced tomatoes and corn. Add a can of water from each to include the good “bits” stuck to the can.
Beef stock, tomato paste, and spinach.
A couple cups of hot water with about 3 Tablespoons of cornstarch stirred in to thicken.
Cabbage, potatoes, zucchini and barley.
Enough additional hot water to cover the vegetables and allow a fluid stir.
Leave the pot on medium high heat to get it to begin to boil a bit and sprinkle basil and oregano..
Reduce heat to a simmer or a “burble”, Stir occasionally . Do not cover!
Continue to simmer, stirring occasionally until the zucchini and potatoes are tender. About 30-45 minutes.
Enjoy your Vegetable Soup