What’s Cooking Wednesday – Sausage and Potato Soup

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. 

Chicken Noodle Soup

I am so ready for fall! The pumpkins and decorations in all the stores around here are just teasing me, because it still feels like summer in Alabama.

This afternoon, when I got home, I turned on the fan, put a fall fragrance in my Scentsy warmer, and started a big pot of my favorite chicken soup. I’m just going to pretend it’s fall until the cool weather gets here.

Here’s what you need to make my chicken noodle soup:

2 large chicken breasts (or 6 boneless, skinless chicken tenders)

Salt to taste

10 peppercorns

3 bay leaves

1/2 medium onion, quartered

1 tsp. cilantro

1 tbsp. oregano

1/2 tsp. red pepper flakes

1/2 tsp. poultry seasoning

1 tsp. parsley flakes 

1 bag frozen mixed vegetables

1/2 box pasta (I used farfalle tonight, but you can use any kind you like. Egg noodles work really well.) 


Place chicken, onion, and spices in a large stock pot and cover with water until pot is almost full. Bring mixture to boil. Reduce heat and simmer with lid on for 30 minutes.


Remove chicken from the broth and shred. Strain broth to remove onions, peppercorns, and bay leaves.


Taste broth and add more salt and pepper if needed. Put shredded chicken back into the broth and add 1 bag of frozen mixed vegetables. 


Bring mixture to a boil. Reduce heat and simmer with the lid on for 30 minutes.


Add noodles and bring mixture to a boil. Boil as long as needed to cook noodles (follow directions on box). 

When noodles are cooked, reduce to low heat. Taste broth and add more salt and pepper if needed. Serve with saltine crackers or toast.