But not so this year. It's cold, wet and windy. Pouring rain is interspersed with pounding hail. It's the perfect time for a bowl of soothing, steaming soup.
Last Sunday I attended the Soups, Stews and Comfort Foods Class at Old Town Cooking School in Pasadena. This recipe for Old Fashioned Italian Soup alone was worth the price of admission. It's easy, economical, comforting and delicious - all the things a good pot of soup should be. 
Old Fashioned Italian Soup
- 1 lb. sweet Italian sausage
- 2 cups chopped celery
- 1 cup chopped onions
- 2 lb. zucchini, cubed
- 2 28-oz cans diced tomatoes
- 2 tsp. salt
- 1 tsp. dried oregano
- 2 tsp. fresh basil
- 1 tsp. Italian seasoning
- 1 tsp. sugar
- 1 tsp. minced garlic
- 1 green pepper, chopped
1. Cut the sausage into bite-sized pieces and saute in a frying pan until brown.
2. Add the celery andonions and saute until tender
3. In a large pot, place the sausages, celery and onions.
4. Add the zucchini, tomatoes and seasonings.
5. Cook, covered, for 20 minutes
6. Add the green pepper and cook uncovered for 10 more minutes.
7. Serve with fresh-grated parmesan cheese.
Let it rain!
16 comments:
Soup's on! It sure is the weather for it, and this looks hearty--made French onion last night, and have a pot of split pea bubbling away right now. Will have to add this one to the list--
Des, Do your kids eat French onion soup? I'd love to make some, but would end up eating it alone.
I love soup in winter. Always make heaps. Do you reckon you (I) could make this without the meat? I'm vegetarian ... :)
Susie, I think it would still be delicious as a vegetarian soup. I'd throw in a can of beans (Italian white or kidney) at the end for protein. (As a matter of fact, I think I'm going to add some beans the next time I make this.)
Good soup is definitely part of the cocktail of joy.
I've had split pea all week to cure the common cold. French onion sounds sooooo much better. Italian too.
We here in AZ are receiving the rain and storms when you are done with them in CA. I, too, made soup yesterday and just finished having two bowls. It's a great pasta fagioli (sp?) recipe and very easy. I love it.
Will be happy to share if you're interested. :-)
Hope all is well with you.
Sounds delicious. I think I might make it too! I'd have to use turkey sausage because my daughter doesn't eat red meat. I'll tell you how it turns out.
Margaret, Yes, soup definitely = joy
AH, Nothing like good soup to cure what ails you.
Sue, I would LOVE to have your recipe for pasta faglioli.
Ronni, Yes, please let me know how you like it. I learned something interesting at the cooking class - turkey sausage is as high in fat as pork sausage.
This sounds delicious. I love home made soup in winter! I made matzo ball soup for the first time yesterday and it turned out great. But split pea is still my favorite.
Petrea, Albondigas is also one of my favorites. I love split pea, but never make it. I'll have to correct that.
But, R U gonna have pie with that 4dessert on this day??
Fantastic timing, I've been pulling out all my soup recipes this week. I've done veggie chili already and potato-celery. I'm going to try this out Monday (I think the rain is coming back).
This is a recipe I will be trying. We make a wonderful sausage pasta sauce with green, red and yellow peppers. What I love about it is it allows you to use a jar of your favorite marinara sauce so I can make it in about half an hour if I suddenly find out I will have company for dinner. I had no idea that turkey sausage has as much fat as pork! I am anemic and trying to find recipes that will help but I won't eat liver no matter how it is prepared.
CP, Dang, I love pie. I might just have to wander down to Pie 'n' Burger this week.
Amy, So many soups, so little time!
Nelle, I love those great standby recipes that you can throw together for company and know they're going to be a hit.
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