Spice It Up Soup Recipe
Spice It Up Soup Recipe photo by Taste of Home
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Spice It Up Soup Recipe

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Turkey Italian sausage and jalapeno peppers add kick to this chunky soup. "The original recipe called for a lot of butter and three cooking pots. I eliminated the butter and tossed the ingredients together in just one pot," says Guyla Cooper from Enville, Tennessee. "My husband really enjoys this meaty soup, so I make plenty and freeze what's left over in individual servings for his lunches."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 1 pound uncooked hot turkey Italian sausage links, sliced
  • 1/2 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
  • 1 cup diced carrots
  • 1/3 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin

Directions

In a Dutch oven, cook the sausage, beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes to allow flavors to blend. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spice It Up Soup in Light & Tasty April/May 2002, p54

Nutritional Facts

1-1/3 cup: 222 calories, 9g fat (3g saturated fat), 41mg cholesterol, 1153mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 vegetable, 1/2 fat.

  • 1 pound uncooked hot turkey Italian sausage links, sliced
  • 1/2 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
  • 1 cup diced carrots
  • 1/3 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  1. In a Dutch oven, cook the sausage, beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes to allow flavors to blend. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spice It Up Soup in Light & Tasty April/May 2002, p54

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VBURGRAF User ID: 3109238 60013
Reviewed Mar. 30, 2011

"This is a very tasty recipe! My husband & I both loved it (he suggested that beans: Kidney, Pinto or chili Beans would be a nice addition)."

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