TOP (01-17-2020)
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TOP (01-17-2020)
Good morning
Morning all. Cold will be here tomorrow.
Good morning
Morning folks.
Brrrrrrrrrrrrrr=here comes the snow....the dogs are ecstatic!!!! The rest of us...not so much...lol
Making Kartoffelsuppe and baking the rest of sweet potato and pecan pies for tomorrow....the perfect blend of culture and traditions...
ThatOwlWoman (01-19-2020)
Here Is a good southern soup dish good for Diabetics that should avoid potatoes.
Sausage and Sweet Potato Soup
with Black-eyed Peas
From the Kitchen of Deep South Dish
1 tablespoon of olive oil
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
1/2 pound of andouille or other spicy smoked sausage, sliced into 1/2 inch rounds
1 large sweet potato, peeled and diced (about 3 cups)
2 cups of beef stock or broth
1 can of Rotel diced tomatoes, undrained
1 can of black-eyed peas, undrained
1 cup of tomato juice or V-8
1/4 of a small head of cabbage, sliced (about 1-1/2 cups)
1/2 teaspoon of kosher salt
5 turns of the pepper grinder
Heat the oil in a soup pot or 4 to 6 quart Dutch oven over medium high heat. Add the onion, bell
pepper and celery; saute for about 4 minutes. Add the sausage and cook another 3 minutes,
then add the sweet potatoes. Add the beef stock, Rotel, black-eyed peas, tomato juice,
cabbage, salt and pepper; stir, bring up to a boil, reduce heat, cover, and simmer for 20 to 25
minutes or until sweet potatoes are tender.
About 6 servings
~Cook’s Notes~
I used Conecuh sausage and Rotel diced tomatoes, making this a fairly spicy soup. If you prefer
a milder version, simply substitute one can of regular diced tomatoes, undrained, in place of the
Rotel and use a milder smoked sausage.
Source: http://deepsouthdish.com
ThatOwlWoman (01-19-2020)
TOP (01-19-2020)
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