Smoked sausage soup is an easy soup because it is created from leftovers. Beside the spicy smoked sausage it contains leftover scalloped potatoes, mixed vegetables and diced onion. It is seasoned with paprika, mustard and Worcestershire sauce plus salt and pepper. Served along with grilled cheese sandwiches it is a tasty lunch or dinner.
The soup is the result of bad organization. I often wrap leftovers in foil and don’t label the packages. They are kept in a corner of the freezer, the leftover lounge as I call it. Once in a while I grab one of those packages and turn the contents into a soup or chowder. In this case the meal saved was smoked sausage and scalloped potatoes. The main point is that instead of feeding the trash can or garbage disposal make use of the bits of food left from meals and create something new.
Food historians believe soups have been around since humans first learned to cook. Every culture and country has traditional soup recipes. Soup is easy to digest and enables small amounts of ingredients to feed many. Combinations of ingredients and flavors are uncountable. Soups are economical, easy to cook and taste darn good.
This recipe will serve 4 to 6. It can be served with sandwiches and you can add a salad and simple dessert. I served the soup with grilled cheese sandwiches.
Smoked Sausage Soup
- ¼ of a cooked smoked sausage, sliced thin
- 1/3 cup or so of leftover scalloped potatoes
- 2/3 cup of frozen mixed vegetables or leftover vegetables
- 2 cups of water
- 2 to 3 heaping teaspoons of chicken bouillon
- ½ teaspoon of Worcestershire sauce
- Paprika and ground dry mustard to taste (or your favorite seasonings)
- 3 slices of onion, diced (about ¼ cup)
- 1 tablespoon of butter
- 1 or 2 tablespoons of flour mixes in ½ cup of water to thicken the soup
Put 2 cups of water in a large sauce pan and add the frozen sausage and scalloped potatoes. Heat over medium high heat until the sausage is thawed enough to slice. Remove the sausage from the pan and cut in half lengthwise and then into slices. Return the sausage to the pan.
Add the frozen vegetables, the bouillon, Worcestershire sauce and other seasonings. Continue to cook, covered, for about 20 minutes then lower the heat to simmer. Simmer, covered, about an hour.
There are several ways to thicken the soup. One is to add the butter and allow it to melt into the soup then pour in a slurry of water and flour. Stir until the soup is as thick as you want. Another way is to mash the butter into some flour and stir that into the soup. Either way works. Simmer the soup over low heat until ready to serve.
Other leftovers can be used instead of scalloped potatoes. Boiled potatoes, Mac and cheese, Spanish rice, or other starch based leftover.
After the soup has simmered an hour you could put it in the refrigerator until 45 minutes to an hour before you are ready to serve it. After it is heated you can add the butter and thickening. This allows you to make the soup in the morning or the day before you want it.
Cheese can be added to the soup. Those small packages of grated cheese that often come with delivered pizza are great to add to soups. Any leftover bits of cheese could be melted into the soup or served at table.
Hot cheese biscuits or corn muffins go well with this soup.
Cheese triangles made from biscuit dough would be great with the soup. Mix grated cheeses with a bit of soft butter or mayo or thick salad dressing. Roll out the your favorite biscuit dough about ¼ inch or so thick. Cut the dough into 3 to 4 inch squares. Put a spoonful of the cheese filling in the corner of the square about ½ inch from the edge. Wet the edges of the dough and fold the dough over the filling to create a triangle. Seal the edges well with a fork pressed down along the edge. Bake the triangles in a 425 degree F oven until lightly browned. Some people brush them with butter before baking and cut a small slit in the top to allow the steam out. Others brush them with butter after baking.