Recipes - print - Kitchen Sink Soup

Kitchen Sink Soup - Recipe

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In stock pot, brown sausage and onions. Crumble in 4 bouillon cubes. After bouillon cubes fully melt, add water and potatoes. Bring to a boil and cook for 10-15 minutes, or until potatoes are cooked through. Reduce to simmer. Add frozen veggie mix and simmer for 5 minutes, or until veggies are thoroughly warmed. Add tomato and heavy cream. Salt and pepper to taste. Serve in bowls with a little shredded cheese on top. Soup will be thick - almost a chili consistency. (Note, if soup is too salty, peel and cut a large potato into wedges and drop into soup. Cook until potato is fork-tender. Remove potato wedges. Serve.)
-1 pound ground sausage
-1 onion, diced (medium)
-4 bouillon cubes, your favorite flavor
-6 cups water
-3 potatoes, chopped (skin on) (medium)
-1 pound frozen vegetable mix, your favorite
-1 tomato, diced (large)
-3/4 cup heavy cream
- Salt
- Pepper
- Shredded cheese