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QUICK SOUPS FOR COLD DAYS
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USE YOUR FAVORITE SAUSAGE
German, Kielbasa, Polish, Andouille, Portuguese, etc.
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WINTER SOUP
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Sauté:
2 Tbsp. butter or margarine
3 onions
1 lb. Polish sausage, or sausage of your choice, cut in 1-inch chunks
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Add:
1 clove garlic, minced
3 C. beef broth stock or 2 cans consommé
2 large cans stewed tomatoes
1 can green beans
1 C. diced potatoes
1 C. diced celery
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1 C. diced carrots
2 Tbsp. parsley, minced
˝ tsp. basil
˝ tsp. thyme
1 tsp. salt
1 tsp. pepper
1 C. red wine
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Cook until vegetables are tender.
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PORTUGUESE SOUP
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1 ˝ to 2 lb. kielbasa, or sausage of your choice, cut in pieces
1 small can tomato sauce
4 C. water
2 potatoes cut in pieces
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2 carrots, cut in pieces
1 onion, cut up
1 Tbsp. salt
2 cans kidney beans (undrained)
1 head cabbage, chopped
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Put everything in a kettle, except cabbage. Cook for ˝ hour. Add cabbage the last 20 minutes.
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