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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Turkey Italian sausage and jalapeno peppers add kick to this chunky soup. The original recipe called for a lot of butter and three cooking pots. I eliminated the butter and tossed the ingredients together in just one pot, says Guyla Cooper from Enville, Tennessee. My husband really enjoys this meaty soup, so I make plenty and freeze what's left over in individual servings for his lunches. Ingredients:
1 pound uncooked hot turkey italian sausage links, sliced |
1/2 pound ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) beef broth |
2 cups water |
2 cups fresh or frozen corn |
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained |
1 cup diced carrots |
1/3 cup minced fresh cilantro |
2 jalapeno peppers, seeded and chopped |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. In a Dutch oven, cook the sausage, beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes to allow flavors to blend. Yield: 8 servings (2-1/2 quarts).
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