Italian Sausage Soup
Italian Wedding Soup for those who don't want asparagus and like tomato, apparently. ;-) (Actually, there are a few more differences.) From the second Duck cookbook.
makes ~ 1.25 gallons
1 lb mild Italian sausage, crumbled and browned
1 lb carrots, sliced
3 ribs celery - chopped
8 small green onions, chopped
1 (28 oz.) can diced tomatoes
1 lb frozen corn
1 lb frozen peas
2 (15 oz) cans kidney beans, undrained
4 tbsp butter
1/2 lb small shell pasta
1/3 gallon water
2 tbsp beef stock paste (Better than Bouillon)
1 tbsp basil
1 tbsp salt free vegetable seasoning
Combine all ingredients except for tomatoes and pasta. Bring to a boil. Reduce heat and simmer to combine flavors. Add tomatoes and pasta and cook gently to desired doneness.
makes ~ 1.25 gallons
1 lb mild Italian sausage, crumbled and browned
1 lb carrots, sliced
3 ribs celery - chopped
8 small green onions, chopped
1 (28 oz.) can diced tomatoes
1 lb frozen corn
1 lb frozen peas
2 (15 oz) cans kidney beans, undrained
4 tbsp butter
1/2 lb small shell pasta
1/3 gallon water
2 tbsp beef stock paste (Better than Bouillon)
1 tbsp basil
1 tbsp salt free vegetable seasoning
Combine all ingredients except for tomatoes and pasta. Bring to a boil. Reduce heat and simmer to combine flavors. Add tomatoes and pasta and cook gently to desired doneness.