Kim’s Spicy Autumn Soup
I’ve always loved homemade soups, and when I made this one, I knew it was a keeper. It has a good amount of spice, thickness, and it tastes like home! I use the LARGEST pot I can find, as I love to have leftovers (even though they don’t last long!).
Ingredients
- 2 lbs Spicy italian sausage
- 2 tbsp Oil
- 11 cups Water
- 3 tbsp Beef or chicken stalk
- 2 Onions
- 6 Cloves of garlic
- 3 Stalks celery (about 2 cups) chopped
- 3 Carrots chopped
- 4 Large potatoes 2 chopped, 2 grated
- 2 Zucchini grated
- 1 cup Pearl barley rinsed
- 1.5 cup Egg noodle
- ½ cup Lentils
Spices
- 2 tsp Oregano
- 2 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Basil
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Chilli Flakes
Instructions
- In a large stockpot, heat the oil over medium-high heat and cook spicy italian sausage.
- When cooked, skim off excess oil, and add 11 cups of water. Add 3 tablespoons beef stock concentrate.
- Add the chopped celery, carrots, potatoes, onions and garlic. Bring to a boil, then turn the heat to medium-low. Add in spices. Simmer for 45 minutes with the lid on.
- Add the shredded potato, zucchini, barley, egg noddles and lenils.
- Bring to a boil, then continue to simmer on low for another 30-45 minutes.
Notes
If your soup has boiled down, and is too thick, add in more water and soup base to get your perfect consistency!
You can serve with tortilla chips or bread rolls.