Saturday, February 26, 2011

Portuguese Chicken Sausage Soup

3 Quart or Larger Dutch Oven
2 TBSP Extra Virgin Olive Oil
16 Oz Ground Chicken Italian Sausage

  1. 5 Cups Water
  2. 1 14.5 Oz Can No Salt Added Diced Tomatoes
  3. 1 14 or 15 Oz Can No Salt Added Kidney Beans
  4. 5 Small Potatoes Washed And Cut Into Cubes, Microwaved For 8 Minutes
  5. 4 Celery Stalks Cubed
  6. 10 Oz Okra Cut Into Cubes
  7. 5 Garlic Cloves Sliced & Quartered
  8. 2 Small Onions Sliced
  9. 1 Orange Bell Pepper Cut Into Cubes
  10. 1/2 Red Bell Pepper Cut Into Cubes
  11. 1/4 Cup Salt Free Poultry Seasoning 
  12. 1/4 TSP Ground White Pepper
  13. 1 TSP Jane's Krazy Mixed Up Lime Pepper Seasoning
  14. 2 TBSP Unsweetened Natural Cocoa Powder
  15. 1/4 Cup Splenda
  16. 1/8 TSP Sea Salt

Brown Ground Chicken Italian Sausage In Dutch Oven With 2 TBSP Extra Virgin Olive Oil on Medium Heat
Then Add Ingredients 1-16 And Stir To Mix
Bring to a Boil On Medium Heat
Reduce Heat To Low And Simmer In Covered Dutch Oven for 1 Hour on Until All Vegetables Are Soft.
Ready To Eat

If you can't find chicken Italian sausage you can use turkey Italian sausage.

Ready To Simmer And Cook

All Done

Let Cool For 1 Hour In Dutch Oven
Refrigerate Overnight in Dutch Oven  For More Intense Flavors.

Day 2 After Being Stored In Refrigerator Overnight To Bring Out More Intense Flavors.
Warmed Up &  Ready For Some Imported Pecorino Romano Cheese
On Top

Finely Grated Imported Pecorino Romano Cheese

This Soup Will Last 3-4 Months In The Freezer For Your  Leftovers. I love making large meals so I can have wonderful frozen leftovers when I do not feel like cooking.

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