Wow, I'm surprised to see such enthusiasm here. This is great!
Question: should I edit new recipes into the OP, or post them separately, or both?
OK, today's recipe is an Italian classic (my wife is Italian, so this is her creation). In our house we call it Antipasto, but any REAL Italian would probably look at you funny if you did that. A more proper name would be Zuppa di Salsiccia, or maybe Salsiccia Stufato. Someone from Italy will have to tell me.
For this recipe, you need a stock pot. That's it.
Part 1: The Meat
Take 2 lbs. Italian sausage (links or ground, your choice). If it's ground, just toss it in the pot and brown it right there. If it's links, add the chicken broth (below), boil them for 8-10 min. in the chicken broth, and then remove them, slice them, and toss them right back in (along with any grease you have on your cutting board from slicing them.)
Part 2: The Veggies
While the meat is browning and/or boiling, chop into bite-sized pieces:
1 orange pepper
1 green pepper
1 yellow pepper
2 medium-sized zucchini
Also, mince the hell out of:
1 white or yellow onion.
Part 3: The Broth
Once the meat is done, add to the pot:
4 cups chicken broth or stock. (If you made links, this will already be in here. Don't forget to re-add the juice from the link cutting!)
1 large can (about 2 cups) petite cut diced tomatoes. (It's important to use canned -- fresh-chopped tomatoes don't work.)
1 small can (about 1/2 cup) tomato paste.
ALTERNATELY:
3 cups chicken broth
2 large can petite cut diced tomatoes
2 cups V-8 or other tomato-based multi-vegtable juice drink.
Mix thoroughly, bring to a boil, and add veggies.
Part 4: The Spices
As it comes to a boil, sprinkle in:
1 tbsp. dried sweet basil leaves (Italian, not Thai)
1 tbsp. Italian Seasoning (or, if you prefer, 1 tsp. each Oregano, Rosemary, and more Basil)
1 tbsp. crushed red peppers
1 tbsp. granulated onion (onion powder if you must)
2 tsp. salt
1 tsp. garlic powder
1 tsp. ground black pepper
Part 6: Finishing Up
Let it come to a boil. Stir it. This should cause it to stop boiling the first few times you do it. On the third or maybe sixth time, it will keep boiling even though you're stirring. That's when you know it's ready to serve.
Take it off the heat (or the veggies will overcook between your first and second bowls). Serve like soup. Serves about 4 of me, or about 8 jmizzle-sized people.
Enjoy!
If any of you try any of these, even if you hated it, let me know!
