Comprehensive Retrospective Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a soup that is just finishing up on the stove top right now. It's a chilly day here, and I wanted to make soup from what I had on hand. All measurements are approximate! For a hearty and balanced vegetarian soup, substitute rice & beans that have been cooked in veggie stock and omit the sausage. Ingredients:
1 cup navy beans cooked in chicken stock |
1 cup rice cooked in chicken stock |
1 onion, chopped fine |
2 stalks celery, chopped |
1 large clove garlic, crushed |
1 t olive oil |
1/2 pound smoked turkey sausage, quartered, sliced, and browned |
1 cup frozen sliced okra |
1 cup frozen mixed vegetables |
1 can diced tomatoes |
chicken stock |
v-8 juice |
smoked paprika, to taste |
salt & pepper, to taste |
Directions:
1. Sweat the onions in the olive oil in a large pot.
2. Add the garlic & celery, stir and allow to cook a bit more.
3. Add the sausage, diced tomatoes, a bit of chicken stock and V-8 juice (1/2 - 1 cup each), smoked paprika (I like LOTS), salt and pepper.
4. Cover and simmer over low heat to allow flavors to develop.
5. Add the cooked rice, beans.
6. Add the frozen okra and mixed vegetables.
7. Cook to just heat through so the veggies stay crisp.
8. Taste, and adjust seasonings.
9. I added a dash of creole seasoning and a few drops of McIlhenny's chipotle sauce to my serving.
10. I'm eating it right now and I think it's great!
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