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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I came up with this soup because i am in student loan repayment hell, and this gives me 5 big meals for about 1$ a meal, if that. Ingredients:
4 mild italian sausage, casings removed |
2 carrots, peeled cut into 1 inch discs |
2 celery ribs, cut into 1 inch chunks |
1 onion, thinly julienne |
1 red pepper, diced |
1/2 savoy cabbage or 1/2 napa cabbage, cut into bite size pieces |
2 garlic cloves, thinly sliced |
1/2 cup lipton onion soup mix, one package |
1 knorr chicken bouillon cube |
1/2 teaspoon dried thyme |
1 1/2 teaspoons salt |
cracked black pepper |
2 cups dried egg noodles, cooked al dente or 2 cups noodles, of your choice cooked al dente |
Directions:
1. begin to brown sauage in a 6- 8 quart pot. add garlic, onions, celery and carrots, stirring until sausage is nearly cooked.
2. add 6- 8 quarts of water depending how soupy you like it. add onion soup, boullion, salt and pepper and thyme. add cabbage and bring to a boil. simmer for about 30 minutes, or until carrots are tender, and soup tastes yummy. about 5 minutes before it's done, add red peppers. add cooked noodles before serving.
3. makes about 6 quarts, and it's not completely soupy, but chock full of yumminess with a moderate amount of broth. tastes even better next day.
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