This make-ahead freezer soup recipe will warm up those cold winter nights in no time.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
25 mins
heat:
15 mins
total:
40 mins
Servings:
12
Yield:
16 cups soup (two 8-cup batches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add sausage; cook and stir 2 to 3 minutes or until browned. Remove sausage. Add sweet peppers, onions, and garlic to Dutch oven. Cook and stir 4 to 5 minutes or until tender and starting to brown. Remove from heat. Stir in sausage, tomatoes, tomato paste, and crushed red pepper.

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  • Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months.

  • To serve, thaw one container of sausage mixture in refrigerator 1 to 2 days (mixture may still be a bit icy). Transfer to a 4- to 5-qt. Dutch oven. Add 4 cups of the broth. Cook over medium heat until heated through, stirring occasionally. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper.

Slow Cooker

Thaw one container of sausage mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 4 cups of the broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper.

Nutrition Facts

198 calories; fat 13g; cholesterol 23mg; saturated fat 4g; carbohydrates 12g; mono fat 2g; insoluble fiber 2g; sugars 8g; protein 9g; vitamin a 2386.9IU; vitamin c 65.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.1mg; vitamin b6 0.2mg; folate 32.2mcg; vitamin b12 0.1mcg; sodium 977mg; potassium 433mg; calcium 55mg; iron 2.7mg.
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