Want a hearty and comforting soup for a cold day, loaded with yummy veggies, that cooks itself while you settle in to watch your favorite game, or make your favorite craft? This one is filled with lots of healthy goodness, and freezes well.
Nothing generates the feeling of comfort like homemade soup, whether it is after spending time outdoors in the winter, playing in the snow, or indoors for a family dinner, The recipe can serve a small gathering hot and ready, or be frozen for a quick and easy dinner later. It is so easy to just toss in your prepared ingredients, cover with the broth, turn on your crock-pot and you are done–a complete meal in one pot chocked full of healthy ingredients. The aroma you will be tempted with will kick-start your hungries, making it hard to wait.
But the wait is worth it. After simmering all day, this soup will cure your after-work blahs, and add some spice to your evening. Your guests will be tantalized by the rich and complex flavors and will be lining up for seconds. I make this several times a year, and it is gobbled up every time. You can freeze the leftovers, or the entire pot for an easy, satisfying meal any time. It will surely become a crowd favorite, and a family tradition. Serve with a hearty biscuit or corn muffins for a really filling meal.
Ingredients
- 6-8 inch stick of beef summer sausage, peeled and cut into 1/2 squares (I used elk summer sausage)
- 1 Large onion, chopped into 1″ pieces (I used fresh from garden bulbs)
- 1 20 oz. bag of 15-bean soup mix, picked over and rinsed according to package directions
- 2 32 oz. containers low sodium chicken broth
- 1 14.5 oz. can diced, stewed tomatoes, undrained (I used Italian recipe with garlic, oregano and basil)
- 1 cup peeled baby carrots, cut into 1/2″ cubes
- 1 cup sweet baby peppers, seeded and chopped into 1/2″ cubes
- 1 cup celery ribs, chopped into 1/2″ cubes
- 1 Tbsp dried garlic flakes
- 2 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 1 Tbsp dried parsley flakes
- 1 Tbsp Olive Oil
- 2 bay leaves
- Flaked parmesan, optional
Directions
- Cook cubed summer sausage over med-high heat until browned, stirring to brown all sides. Transfer to paper plate covered with paper towel. Place a paper towel over sausage and squeeze excess oil onto the towel layers, removing as much oil as you can.
- Add cooked sausage and rest of ingredients to crock pot except tomatoes, adding broth last. Stir all ingredients well.
- Cook on low setting on your crockpot for 8-10 hours, or on high 6-7 hours. In middle of cooking, add tomatoes, stir, and cover until done.
- Add flaked parmesan (optional) to each serving. Serve with favorite baguette, dinner rolls, or cornbread.
Storage
Soups freeze and store so easily, it is the ultimate go-to meal for quick and easy dinners. To freeze your soup, first cool the soup and then place it in an airtight freezer-safe container or heavy-duty freezer bags. I love using the storage containers from ZipLoc or Glad, as they come in a variety of sizes, so you can choose the size of meal you want to save. Once cooled soup is placed in the container, cover with a layer of saran wrap or Glad® Press’n Seal® and cover tightly with lid. Soup can be stored in the freezer for up to 3 months. Mark your leftovers with freeze date.
To refrigerate soup, pour partially cooled soup into an airtight container. Refrigerate your soup uncovered until it reaches 40 °F. Your soup should be cooled to 40 °F within 4 hours to prevent bacteria from forming. Once cooled, seal the container and store near top of frig for quicker cooling. Soup can be stored 3-4 days. If you plan on freezing any leftovers, do so within 2-3 days. Mark your leftovers with freeze date.
Comments
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