1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside.
Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat.
Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
- 4 slices bacon, crisply cooked and crumbled
- 1 c. onion, chopped
- 1 c. green pepper, chopped
- 1 c. celery, chopped
- 1 clove garlic, minced
- 6 boneless, skinless chicken breasts, cooked and chopped
- 4 14-1/2 oz. cans chicken broth
- 2 t. salt
- 1/4 t. pepper
- 15-oz. can tomato and herb sauce
- 16-oz. pkg. frozen, sliced okra
Place bacon, onion, green pepper, celery and garlic in a Dutch oven; sauté for 3 minutes. Add chicken, chicken broth, salt and pepper; simmer, covered, for 30 minutes. Stir in tomato sauce and okra; simmer until okra is tender, about 30 minutes. Makes 8 to 10 servings.
Patch, Gooseberry (2002-09-15). Soups Cookbook (Classic Cookbooklets) (p. 11). Perseus Books Group. Kindle Edition.
- 5 to 6 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 lb. ground beef
- 1 T. all-purpose flour
- 8-oz. can tomato sauce
Boil potatoes and carrots in a saucepan until tender, about 30 minutes; set aside. Shape beef into one-inch meatballs; brown in a skillet and drain. Pour meatballs into undrained vegetable mixture; heat for 5 minutes and set aside. Whisk flour with 1/2 cup water; add tomato sauce. Stir into beef mixture; cover and simmer for 15 minutes. Serves 4.
Patch, Gooseberry (2002-09-15). Soups Cookbook (Classic Cookbooklets) (p. 9). Perseus Books Group. Kindle Edition.