Anything Goes Sausage Soup
The recipe Anything Goes Sausage Soup can be made in about 10 hours and 10 minutes. This recipe serves 15 and costs 85 cents per serving. One portion of this dish contains approximately 10g of protein, 11g of fat, and a total of 220 calories. It works well as an inexpensive soup. A mixture of bulk pork sausage, cabbage, condensed cream of mushroom soup, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Winter event. 37 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free diet. It is brought to you by Taste of Home. With a spoonacular score of 46%, this dish is pretty good. If you like this recipe, you might also like recipes such as Soup from the Pantry (: Sausage, Bean & Pasta Soup with Spinach), Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled), and Sausage Soup.
Preparation duration: 40 minutes
Cooking duration: 570 minutes
1 pound bulk pork sausage
4 cups chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
5 chicken bouillon cubes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon dried parsley flakes
1 can (12 ounces) evaporated milk
1 large onion, chopped
3/4 teaspoon pepper
5 medium red potatoes, cubed
4 cups water
1 medium zucchini, chopped
Cooking instruction summary:
Directions In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper. Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer. Yield: 15 servings (about 4 quarts). Originally published as Anything Goes Sausage Soup in Taste of Home Everyday Slow Cooker & One Dish RecipesAnnual 2011, p64 Nutritional Facts 1 cup equals 174 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 847 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended.
3. Add the vegetables, bouillon, parsley and pepper.
4. Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer.
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