10 Red potatoes leave skins on
1 Carrot
3-4 celery stocks
1 medium yellow onion
1 package of sausage
1 can evaporated milk
1 cup or more fresh greens
1/3 tsp. crushed red chillies
dried crushed oregano
dried crushed basil
salt
pepper
Cut up veggies place in stockpot, cover with water about 2/3 to the top.
boil till potatoes are softened. Cook sausage salt and season depending on your sausage, then add your crushed red chili peppers to the sausage, (caution very hot)
when your taters are soft add the sausage and evaporated milk, cook on high for 5-10 minutes, turn on low add your greens and serve. salt and pepper to taste.
I prefer to leave the potato and onion slightly chunky. It turns out to be a fairly thin broth with chunky veggies and sausage.
Subscribe to:
Post Comments (Atom)
4 comments:
is this the olive garden soup?
kinda but i didnt find this recipe anywhere i made it up by how i wanted my soup to taste..
did it taste good?
YES IT DOES
Post a Comment