Fall Vegetable Soup with Sausage
This is one of Miya's favorites, shared from the blog of Tatyana's Everyday Food. You can find the original recipe posted on Tatyana's blog, along with a video at https://tatyanaseverydayfood.com/fall-vegetable-soup/
This looks absolutely delicious and I am looking forward to give it a try. Miya warns us that you'll need a huge pot if you make the recipe as shared, as this makes around 18 cups of soup (that's over a gallon of deliciousness, so be prepared to freeze some for later!)
Ingredients:
6-8 slices of smoked bacon, diced 2 tbsp butter 1 large sweet onion, diced 2 large carrots, diced 2 large celery sticks, diced 6 cloves of garlic, minced 1 tbsp fresh chopped rosemary 1 tbsp fresh thyme 1 tsp smoked paprika 1 tsp dried oregano 2 tsp sea salt Ground black pepper to taste 1 cup red wine or beef stock 6 cups beef broth 28 oz can diced tomatoes (with the juice) 8 oz can tomato sauce 6 oz smoked kielbasa, sliced 10 small white mushrooms, sliced 3 large sweet potatoes, peeled and cubed 1 large zucchini, cubed 1 cup cream 1 cup grated parmesan cheese
Prehead your large soup pot over medium heat and melt the butter. Cook the bacon for a few minutes in the butter until the bacon is golden in color. Add in the diced onions, carrots and celery and saute all for 6 to 8 minutes until the onion is tender and translucent. Add in the garlic and seasonings, cook for about one minute then pour in the wine or 1 cup of beef broth. Simmer about 5 minutes until it reduces.
Pour in your 6 cups of beef broth, along with the tomatoes and sauce. Stir together and bring to a simmer.
Once the soup is simmering add the sausage, mushrooms and sweet potatoes. Raise the temperature to a medium-high and bring it to a boil. Allow the soup to boil for about 15 minutes and then add your zucchini. Continue cooking for an additional 5 to 7 minutes until the sweet potatoes are tender.
Reduce the heat and add the cream and parmesan cheese. Warm the soup back up to a simmer and then enjoy.
This looks absolutely delicious and I am looking forward to give it a try. Miya warns us that you'll need a huge pot if you make the recipe as shared, as this makes around 18 cups of soup (that's over a gallon of deliciousness, so be prepared to freeze some for later!)
Ingredients:
6-8 slices of smoked bacon, diced 2 tbsp butter 1 large sweet onion, diced 2 large carrots, diced 2 large celery sticks, diced 6 cloves of garlic, minced 1 tbsp fresh chopped rosemary 1 tbsp fresh thyme 1 tsp smoked paprika 1 tsp dried oregano 2 tsp sea salt Ground black pepper to taste 1 cup red wine or beef stock 6 cups beef broth 28 oz can diced tomatoes (with the juice) 8 oz can tomato sauce 6 oz smoked kielbasa, sliced 10 small white mushrooms, sliced 3 large sweet potatoes, peeled and cubed 1 large zucchini, cubed 1 cup cream 1 cup grated parmesan cheese
Prehead your large soup pot over medium heat and melt the butter. Cook the bacon for a few minutes in the butter until the bacon is golden in color. Add in the diced onions, carrots and celery and saute all for 6 to 8 minutes until the onion is tender and translucent. Add in the garlic and seasonings, cook for about one minute then pour in the wine or 1 cup of beef broth. Simmer about 5 minutes until it reduces.
Pour in your 6 cups of beef broth, along with the tomatoes and sauce. Stir together and bring to a simmer.
Once the soup is simmering add the sausage, mushrooms and sweet potatoes. Raise the temperature to a medium-high and bring it to a boil. Allow the soup to boil for about 15 minutes and then add your zucchini. Continue cooking for an additional 5 to 7 minutes until the sweet potatoes are tender.
Reduce the heat and add the cream and parmesan cheese. Warm the soup back up to a simmer and then enjoy.
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