Hearty Meat & Veggie Soup


1 1/2 lb.  2″ sausage in casing cut about 1″ thick

2 lb. ground meat (I used beef for this pot)

1 onion cut up (in half then sliced diagonally)

4 big carrots cut in 1″ thick slices

3 celery sticks sliced about 1/2″ thick

Brown all above veggies with meat until meat is done, then drain.  Pour back in pot.

(See the Santa & Snowman S&P shakers at top left of pot)

Add to pot:

1 large can (32 oz.) diced tomatoes

2 14 oz. cans green beans

3 baking size potatoes peeled and cut into 3/4″ chunks 

Add about 1 quart or more of water.  That would be a matter of preference. 

I then added:

Sea salt and pepper to taste

1 tsp chili powder

1 T oregano

1/2 tsp Tony Chachere’s Original Creole Seasoning

2 chicken bouillon cubes

1-2 cloves chopped garlic

Stir up well and let come to a boil then turn down and leave until potatoes are firm. 

Now, I eat a little soup with my crackers and so does my son, or so we’re told.  That’s the way my Daddy always ate soup and that’s the way we like it, too. 

This soup would be great with cornbread or toasted garlic or french bread, too, if you like that.

It’s a cold day in the South so we needed a little comfort food and it worked.  Enjoy and be sure to let me know how you like it and if you tweaked it at all.  I might like to try it, too, your way.


About gingy55

The Lord has blessed me in so many ways; family, friends, and those who may one day be friends. Being blessed with a rich heritage of cooks, I decided to share some of my life with those who are interested. I pray that you're going to be able to add to your repertoire of meals either by using my recipes or customizing them for you, your family and friends. BTW Gingy is the name my brother and sister called me when we were little as they couldn't say Jennie.

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