"Knife And Fork" Soup Recipe

Name: "Knife And Fork" Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. smoked sausage links, cut into 2-inch pieces; 1 c. thinly sliced carrots; 1 c. sliced celery; 1 1/2 oz. dry onion soup mix; 2 Tbsp. sugar; 1 tsp. salt; 6 c. boiling water; 1 large can tomatoes; 1 (28 oz.) pkg. dehydrated hash browns with onions; 1 (10 oz.) pkg. frozen sliced okra or green beans; 1/4 tsp. oregano leaves; 1/4 tsp. hot pepper sauce

Servings: persons

1 1/2 lb. smoked sausage links, cut into 2-inch pieces
1 c. thinly sliced carrots
1 c. sliced celery
1 1/2 oz. dry onion soup mix
2 Tbsp. sugar
1 tsp. salt
6 c. boiling water
1 large can tomatoes
1 (28 oz.) pkg. dehydrated hash browns with onions
1 (10 oz.) pkg. frozen sliced okra or green beans
1/4 tsp. oregano leaves
1/4 tsp. hot pepper sauce

1
In a 4 to 6 quart Dutch oven combine sausage, carrots, celery, onion soup mix, sugar and salt.
2
Add boiling water; stir.
3
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
4
Mix in tomatoes, breaking up; add hash browns, okra, oregano and hot pepper sauce.
5
Heat to boiling.
6
Reduce heat and simmer, covered, 30 to 40 minutes or until vegetables are tender.
7
Stir once or twice.
8
Ladle the thick soup into large soup bowls.
9
Serve with crusty bread and mustard.

3273

kcal

Calories

360

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb. smoked sausage links, cut into 2-inch pieces, 1 c. thinly sliced carrots, 1 c. sliced celery, 1 1/2 oz. dry onion soup mix, and more.

Yes, "Knife And Fork" Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Knife And Fork" Soup

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