GINNA PARSONS: Soup recipe going strong after 10 years

GINNA PARSONS

GINNA PARSONS

Ten years ago, back when the average Joe could compete to have his or her soup featured at the Salvation Army’s Empty Bowls Luncheon, I was asked to be a judge at the “Souper Bowl Saturday Firehouse Cookoff” at The Mall at Barnes Crossing.

I, along with other judges, including Phyllis Harper, my predecessor, were asked to sample various soups to determine which fire department’s soup would be served at the annual charity event.

When it was all said and done, the Judges’ Choice was Mike Burns’ Chicken Alphabet Soup and the People’s Choice was Susie Savery’s Tater Soup. But my personal favorite was Terry Wages’ Sassy Sausage Soup.

I’ve made Terry’s soup at least twice a year since that contest in January 2003. My family loves it and it reheats well. I’ve shared the recipe with many friends and every one who makes it has good results.

When I make it, I usually double all the ingredients except the onion and the kielbasa. We serve it with little sour cream muffins.

When it was cool and rainy Monday, my husband emailed me and said it felt like a soup day. I responded with a list of possibilities: cheesy chicken, potato, tomato, corn chowder, sassy sausage, chili, creamy chicken noodle.

I had no sooner hit the “send” button than he responded with “Sassy Sausage!!! Please.”

Here’s Terry’s original recipe. I hope you enjoy this as much as we do.

Sassy Sausage Soup

1 (16-ounce) package kielbasa sausage, sliced and quartered

1 onion, chopped

1 can stewed tomatoes

1 cup chunky salsa

1 can black beans, drained

1 can beef broth

2 cloves garlic, minced

Salt and pepper to taste

Chives (optional)

Combine all items in a Crock pot. Cook on low for 4 hours. Garnish with chives.

Note: You can also cook this on the stove in a Dutch oven.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

  • Ms. Jane Doe

    Would love the recipe for the muffins that you serve with the Sassy Sausage Soup please