Sausage Soup Ole
Preparation time: About 15 minutes
Microwaving time: 22 to 24 minutes
Standing time: 3 minutes
Laden with vegetables and chunks of sausage, this tantalizing soup tastes like it’s been simmering all day—but the microwave lets you cook it in well under an hour.
1 pound bulk pork sausage
1 1/2 cups thinly sliced carrots
1 envelope dry onion soup mix (enough for 4 cups soup)
5 cups hot water
1 can (1 lb.) small whole onions, drained
1 can (about 1 lb.) kidney beans, drained
1 can (about 1 lb.) stewed tomatoes
1 can (about 1 lb.) baby corn on the cob, drained
1 teaspoon dry oregano leaves
1/2 teaspoon ground cumin
Condiments (suggestions follow)
Crumble sausage into a 4- to 5-quart microwave-safe casserole or soup tureen. Cover and microwave on HIGH (100%) for 6 minutes, stirring every 2 minutes. Drain off and discard all fat. Stir in carrots, soup mix, and 1 cup of the hot water. Cover and microwave on HIGH (100%) for 8 to 10 minutes or until carrots are tender when pierced, stirring after 4 minutes. Add onions, beans, tomatoes, corn, oregano, cumin, and remaining 4 cups hot water. Cover and microwave on HIGH (100%) for 8 minutes or until steaming, stirring every 3 minutes. Let stand, covered, for 3 minutes.
Ladle soup into individual bowls; offer condiments to add to taste. Makes 8 servings.
Condiments. Offer individual bowls of thinly sliced green onions (including tops), sour cream, avocado cubes or slices, green chile salsa or taco sauce, and lime wedges.
Per serving (without condiments): 200 calories, 9 g protein, 21 g carbohydrates, 9 g total fat, 23 mg cholesterol, 1,267 mg sodium