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Cajun Sausage Soup

Serves: 8

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cajun Sausage Soup recipe on the web!!

Serving Size: 1 bowl
Tom Beck, Dolores CO


   _ 1/2 pounds mixed sausages, cut into 1/2-inch rounds (Italian, Polilsh, Cajun, etc.)
   _ tablespoons olive oil
   _ large onions, sliced
   _ large leeks, sliced
   _ to 5 cloves garlic, pressed or finely minced
   _ to 4 cans Cajun style stewed tomatoes
   _ green bell pepper, chopped
   _ small zucchini, sliced into 1/2-inch rounds
   _ medium carrots, thinly sliced
   _ can (small) garbanzo beans, drained
   _ 1/2 cups dry red wine
   _ to 9 cups beef stock base
   _ teaspoon Cajun Dust seasonings
   ___ teaspoon oregano
   ___ teaspoon sweet basil
   ___ teaspoon ground pepper
   Salt to taste
   _ tablespoons fresh parsley, finely chopped
   _ (10-ounce) package thin pasta, cut into short lengths
   Parmesan cheese, for each serving


Saute sausage in large skillet until lightly browned. Drain well. In a large soup pot, saute onions, leeks, and garlic in oil over medium to high heat until limp. Add all remaining ingredients, except pasta and Parmesan cheese. Simmer slowly for 1 hour. Add pasta and continue simmering 1/2 hour. Serve with Parmesan cheese sprinkled on top.

Spiced with More Tall Tales - Soups, Stews and Chili


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