PHE Soups
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Beth's Stoup
Beth Reinheimer
- 1 lg chopped onion
- 1 tsp minced garlic, or more
- 2 small containers baby bella mushrooms, sliced
- 1 chopped bell pepper (any color)
- 1 bag fresh spinach
- turkey kielbasa (or regular), sliced and cut into small pieces
- ground turkey meat (or hamburger)
- 2 cans diced tomatoes
- 2 cans crushed tomates
- 1 small can tomato sauce
- 1 container of chicken stock
- 1 can garbanzo beans
- 1 can white beans
- 1 can black beans
- Italian seasoning, salt, pepper, parmesan(shaky)
Take a giant stock pot and coat bottom with olive oil. Saute veggies except for garlic and spinach, on medium to med-high heat.
View Full Recipe Add kielbasa and ground meat. Add garlic. Then add all cans of tomatoes an turn down heat to med-low, then to a simmer. Add drained, rinsed beans and seasonings to taste. Let cook for a good 10 minutes, then add spinach and cover with a lid to reduce down. Add chicken stock to thin to preferred consistency. Simmer some more, add shaky parmesan cheese and mix into simmering pot. Cook 30 - 40 minutes longer and enjoy!