The House on Blueberry Hill

This hearty soup is perfect for cooler fall nights. It tastes great with my Copycat Moe’s Grilled Cornbread. 

Ingredients:

• 1 pound mild ground sausage
• 1 pound smoked sausage
• 3 to 4 carrots, peeled and sliced
• 1 large sweet potato, peeled and cubed
• 2 to 3 medium russet potatoes, peeled and cubed
• 1/2 yellow onion, diced
• 2 cans beef broth
• 1 can chicken broth
• 2 to 3 cups water
• 3 bay leaves
• 2 whole cloves
• 1 teaspoon dried minced garlic
• 1 teaspoon parsley flakes
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 1 teaspoon oregano leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 can whole kernel corn, drained

Instructions:

• Brown the ground sausage. Drain and place in a large stock pot.
• Place the sweet potatoes, potatoes, carrots, onion, green beans, and corn over the ground sausage.
• Add the beef and chicken broth.
• Add spices and bring mixture to a boil.
• Add water once mixture begins to boil. Boil for 15 minutes, then reduce heat and cover. 
• Cook smoked sausage in the microwave or oven and slice into bite sized pieces. Add to the soup and simmer for at least one hour.
• Remove bay leaves and cloves before serving. Potatoes should be fork tender before serving.