Italian Sausage Soup
by Sam Moody
serves: 6
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Serve with toasted garlic pita bread wedges. |
Ingredients: |
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1 1/2 lb |
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sausage, browned |
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42 oz |
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(3-14 oz cans) Italian tomatoes, undrained |
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10 oz |
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frozed chopped spinach, thawed |
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12 oz |
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froxen okra, thawed |
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4 |
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beef boullion coubes dissolved in 4 cups hot water |
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Pita bread |
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olive oil |
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garlic salt |
Directions: |
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Preheat oven to 400.
Pour 2 cans of diced tomatoes in blender or food processor and blend. In large soup pot, brown and drain sausage. Add remaining ingredients and heat/simmer for 10 min.
Slice pitas into 6 wedges (like a pie). Spray with olive oil and sprinkle with garlic salt. Bake on a cookie sheet for 10 minutes or until crispt.
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