Saturday, January 19, 2008

4 Foods Friday. Better Late Than Never

#1. Bacon. Chewy, crispy or burnt?
Um, none for this vegerterian, but I do LOVE the way it smells when it's snap, crackle, and popping away on it's way to crispness

#2. Mayonnaise or miracle whip?
Wow, really striking out this week. Neither. Nasoya

#3. What green vegetable is used in Italian Wedding soup?
Spinach

#4. Share a recipe that you use Italian sausage in.
I made this once for my family...they licked the bowls clean

Sausage Soup

INGREDIENTS
1 pound Italian sausage (mix sweet and spicy)
2 TB minced garlic
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 small yellow squash cubed
1/2 each red and yellow pepper
4 cups baby spinach
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS
In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, peppers, and season with salt and pepper.
Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and squash & zucchini.
Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach.
Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

3 comments:

valmg said...

Thanks for coming back Kelly!

corrin said...

nasoya scares me, but i'll take your word for it. :-)

Lynne said...

That recipe sounds very good! I enjoy soups when it's so cold out as it has been lately.