Hearty Harvest Soup
Submitted by: Lorrie Palmer
Lots of flavors combine in this hearty soup. Vary the flavors according to your tastes by increasing or decreasing any of the seasonings.
Ingredients
- 8 breakfast sausages, cooked and sliced
- 1 white potato, diced
- 1 red potato, diced
- 1 medium onion, diced
- 1 sweet potato, peeled and diced
- 1 can sliced carrots, drained
- 1 can diced tomatoes, undrained
- 1 can chick peas (garbanzo beans), rinsed and drained
- 1 10-ounce package frozen broccoli flowerets
- 1 10-ounce package frozen cauliflower flowerets
- 4 cups water
- 2 beef bullion cubes
- 1/2 teaspoon Gravy Master
- 1/4 teaspoon Hickory Smoke flavor
- 1 teaspoon Emeril's Essence
- 1 tablespoon salt-free spice mix
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjarom
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon prepared horseradish
- salt & pepper, to taste
Save Recipe
Interact
Method
Combine all ingredients together in large soup pot; cook on medium heat until potatoes are tender. Thicken slightly with mixture of 4 tablespoons cornstarch mixed with 1/2 cup water. Serve with corn muffins.
Notes:
Number of Servings: 16 servings
Submitted by: Lorrie Palmer ( See all of Lorrie Palmer Recipes )
