Hi, I’m Teri Anne Stanley, and I’m addicted to soup.
Is there anything better on a frigid winter day than hot homemade soup? Is there anything worse than waiting for homemade soup to be…soup?
I’ve found a compromise between less-than-satisfying stuff from a can and takes-all-day stuff with a ton of chopping and waiting. This still takes an hour or so for the flavors to meld, but you don’t have to wait foreverrrrrr, and it’s seriously easy to prep.
Spicy (or not) Sausage Vegetable Soup
2 pounds of spicy breakfast sausage (or the regular mild kind, if you prefer)
1 big can of V-8
2 cans of beef broth
3-4 12 oz bags of frozen vegetables…whatever you prefer. I usually use a bag of mixed corn, peas, green beans, carrots, and then a couple of bags of other stuff…more green beans, broccoli, cauliflower, some other mixtures…
Get a big ol’ soup pot out and fire up the stove.
Start with the sausage—break it into bit-sized bits as it cooks.
Dump in the whole danged can of V-8 (get another can if you plan to drink Bloody Marys while the soup gets going).
Add the broth, bay leaf, a splash or two of Worcestershire sauce, and the veggies.
Cook on medium heat until it begins to boil, then reduce heat and simmer, uncovered, for about 45-60 minutes (although, of course, it never gets worse if it cooks longer). If it’s too thick, you can always add more broth—and if you want to add more veggies, go right ahead!