Tuesday Night Menu

Yes, it is 8000 degrees outside.

Does that bother me?


I am making SOUP!!!!!!!!!

I.  Love.  Soup.

My family is large, so I make 2 pots.  All the time.

Vegetable Beef Soup

Last night, I put a Balsamic Roast in the oven.  I also added potatoes and onions.  We ate supper, but had enough leftover roast to split.  1/2 of the roast went in the freezer for a chinese dish that I will be making.  The other 1/2 of the roast, the juices from the roast, the potatoes and the onions (as well as the leftover peas) went into this soup.

I added a bit more water.


1 bay leaf



10 oz bag of frozen corn, thawed

It is yummy!  I have already had the broth 🙂


1 pound of sausage

1 onion, chopped

3-4 cloves garlic


2 tsp. red pepper flakes

6 strips of bacon, cut up

28 ozs. chicken broth

2 c. water

4-5 small potatoes, cut up (peeled or unpeeled…whatever floats your boat)

1 c. heavy whipping cream

1 bag of baby spinach (you can also use Kale or Swiss Chard)

Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in soup pot until browned.  Pour a little bit of chicken broth in your pot and scrape of the bits on the bottom of the pan.

Add the rest of your chicken broth and water.

Add your potatoes and cover while on medium heat to get your potatoes tender.

Once potatoes are fork tender, add in the heavy whipping cream and let simmer.

About 5 minutes before serving, stir in your spinach (I chopped mine because my crew isn’t fond of eating ginormous leaves).

Let the spinach cook down and serve with parmesan sprinkled on top.

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