out at the diner,
i used to make this recipe
by the gallons . . .
i used to make this recipe
by the gallons . . .
2 tbsp olive oil
1 large onion, chopped
1 lb. ground italian turkey sausage
1 small eggplant, cubed
1 small zucchini, cubed
1 yellow squash, cubed
1 green bell pepper, chopped
1 small portabella mushroom, chopped
black pepper n garlic powder to taste
1 (14-1/2 ounce) can chicken broth
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (14-1/2 ounce) can red kidney beans
1 (14-1/2 ounce) can cannellini beans (white kidney beans)
1 tbsp italian seasoning
heat the olive oil in a large pot n saute the chopped onion.
add the ground italian turkey sausage n cook until nicely browned - about 10 minutes.
add the eggplant n zucchini n yellow squash n green bell pepper n mushroom n black pepper n garlic powder n cook until veggies is tender - about 5 minutes.
add the chicken broth n diced tomatoes n red kidney beans n cannellini beans n italian seasoning n bring it all to a boil.
reduce the heat to low n simmer for 20-25 minutes or until everthang is cooked thru but the vegetables is still kinda firm.
notes:
byoc (be yer own chef) - i learned that statement from the lil cutey named claire robinson on that there foods network tv station.
this is a reel good recipe for using up any leftovers that ya mite has in the fridge - any kinda meats n veggies works for this here soup.
its also good ifn ya adds any kinda pasta (that adds to the italian part) or rice (that adds to the french cajun part).
