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Olive Garden Zuppa Toscana Soup

9 Sep

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.


Chicken Gumbo

4 Sep


  • 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. 

Cowboy Stew

4 Sep


  • 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. 

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