Everything Soup


Everything soup. Photo by Elizabeth Morrow

I really love a soup that has plenty of layers, especially with a hearty protein added, though you could omit the meat from this recipe and use veggie broth to make it vegetarian-friendly: Add more carrots, beans and diced potatoes to make it more filling. My favorite thing about making soup from scratch is how easy it is to play around with the recipes and add something different the next time, or substitute something if you don’t have all the “right” ingredients!

  • 32-48 ounces beef or chicken broth
  • 2 smoked sausage links, sliced
  • 1 (15-ounce) can stewed tomatoes
  • 2 sticks celery, sliced
  • 1 (10-ounce) can corn
  • ½ onion, diced
  • Dash oregano
  • Salt and pepper to taste
  • 1 teaspoon chili powder
  • 1½ cups pasta

Put broth in a large pot and add sausage, stewed tomatoes and spices. Bring to a boil, reduce heat and let simmer for about 15 minutes. Add celery and corn. Saute onion in a little butter/olive oil until it turns translucent and add to broth. Keep simmering for about 30-40 minutes more to let all the flavors mix together. I like to taste my soup as I go and add more spices if necessary. Add any spices you want; don’t feel like you have to stick to a specific recipe. Add cooked pasta. Soup’s on!

is a South Sound contributor and a blogger, writer, photographer, designer, and author at Delightfully Tacky.
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