Autumn Essentials Potato Bacon Sausage Soup Recipes

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AUTUMN SAUSAGE CORN SOUP



Autumn Sausage Corn Soup image

I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. -Belinda Desselle, Westlake, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 11 servings (about 2-1/2 quarts).

Number Of Ingredients 15

3/4 pound fully cooked smoked sausage, sliced
1/4 cup all-purpose flour
1/4 cup canola oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
Hot pepper sauce to taste

Steps:

  • In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. , In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender. , Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 249 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SWEET POTATO-SAUSAGE SOUP



Sweet Potato-Sausage Soup image

Autumn vegetables take on a deep sweetness after the first frost, so let them shine in this hearty soup. If you like a little heat, swap in spicy Italian sausage for the sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
Salt and pepper
3/4 pound sweet Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and diced medium
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
  • Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

Nutrition Facts : Calories 243 g, Fat 8 g, Fiber 3 g, Protein 15 g, SaturatedFat 2 g

AUTUMN SAUSAGE SOUP



Autumn Sausage Soup image

Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.

Provided by Calee

Categories     Low Cholesterol

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs farmer sausage (smoked)
2 tablespoons vegetable oil
3 potatoes, peeled and diced
2 large carrots, diced
3 celery ribs, diced
1 1/2 cups diced rutabagas
1 onion, chopped
1 green pepper, diced
5 cups beef stock
3/4 cup kidney bean
1 (5 ounce) can tomato paste
salt and pepper
2 tablespoons fresh parsley

Steps:

  • Cut sausage into 1 inch pieces, then in half again.
  • In a frying pan heat oil cook sausages for 3 minutes.
  • Add diced potatoes cook for 2 minutes set aside.
  • In a large soup pot add beef stock, carrots celery, rutabaga, onion.
  • Boil 20 minutes or until vegetables are tender.
  • Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
  • Simmer for 10 minutes.
  • Add green pepper and parsley simmer another 5 minutes.

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

Steps:

  • Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  • Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  • Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  • Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

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