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#1
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
Hannah:
Thank you, thank you, thank you, thank you, thank you, thank you, thank you , thank you! I tried your recipe today. I'm not one give to superlatives very often, but this was the tastiest, most appealing food that I've ever had in my 4 or 5 years of low-carbing. Maybe since before. It really is delicious. It's easy and fun to make and smells so good while the sausage and vegetables are sautéeing that it drives you crazy! Not only is it tasty and visually appealing, but it's thick, filling and truly low carb. I could eat this every day ... and probably will for the next week or two; I can't recommend it enough! It's more than a soup, it's a hearty meal in itself full of healthy vitamins and fiber. It doesn't taste like any kind of "diet" food; it just goes to show that low-carb is a way of eating and not a 'diet.' I actually printed out your post and took it with me to the grocery store to use as my shopping list. I mde some small changes from your original recipe; I discovered real fast that this is the kind of recipe that's really easy to improvise with. Because I've reseached and calculated the carbs, fat, protein and calories based on the way that I made it, I'm listing the slight changes that I made from the recipe that you posted. - I substitued 1/2 sweet red pepper and 1/2 sweet yellow pepper for one of the green peppers (it's pretty!) - I added 1/2 medium cabbage, chopped, and sautéed it with the other vegetables and the sausage befvore adding the liquids - I substituted 1/4 cup of fresh chopped scallions for 1/4 onion - I forgot to buy fresh garlic, so I had to use powderd that I had on hand. So no carb count for the garlic. - I added two 14-oz cans of low-sodium beef broth to compensate for the half head of cabbage I added Just a couple of notes: #1, I was amazed at how far a little tomato paste goes. Just the two tablespoons gave the soup amazing color and texture. #2. I cooked everything in my Presto "Kitchen Kettle Multi-Cooker." This is a GREAT appliance for something like this. (It's a combination electric deep-fryer, steamer and soup kettle. ) Inexpensive at Wal-Mart or L-Mart. I was able to sauté the sausage and vegetables in it, then add the liquids and turn down the temperature to simmer the soup all in the same kettle. It was perfect for this use. #3. Before eating any I actually measured the entire finished quantity out cup by cup in order to get an accurate count of the calorie breakdown for the whole recipe. #4. I took your advice and got the fresh grated Parmesan cheese in the tub. You're right, what a difference! Anyway, here's how the recipe ended up as I made it, followed by the fat/protein/carb counts. ----------------- RECIPE: Hannah's Italian Sausage Soup: Values listed are (fat, protein, carbs) in grams; carbs are net after subtracting fiber 1 lb. Italian sausage (mild or spicy, depending on taste), thinly sliced (70,54,4) 1/4 onion, chopped (0,0,3) Scallions, chopped, ¼ cup (0,0,1) 2 Tbsp. olive oil (27,0,0) 1 Green bell peppers, coarsely chopped (0,1,7) ½ Yellow bell pepper, chopped (0,1,5) ½ red bell pepper, chopped (0,1,4) Celery, 4 stalks, minced (0,1,3) ½ medium size cabbage, chopped (1,7,14) Canned chicken broth, 2 quarts 64 oz (0,18,2) Canned beef broth, low sodium, 28 oz (5,16,2) Zucchini, 2 med, cubed (0,2,4) 2 Tbsp. tomato paste (0,2,5) Serve hot with a sprinkling of fresh grated parmesan cheese. Seasonings to taste (depends on sausage seasoning) I used fresh ground peppercorns, oregano, sage ----------------------------------------- "Sauté onion and sliced Italian sausage in olive oil in soup kettle. Add garlic, celery, peppers and cabbage when sausage and onion start to brown, continue cooking over medium heat till the onion is partially carmelized on the bottom of the pan and vegetables are partially cooked. (Carmelizing the onion really adds to the flavor, so let it slowly reach a nice brown). Add broth, zucchini, tomato paste, and seasonings to taste. I usually use spicy (hot) sausage and add a bit of oregano and basil, plus enough salt and crushed red pepper to suit. Bring to a boil, turn down, cover and simmer all day. Trust me, the longer this cooks the better. The sausage almost melts in your mouth and the flavors are well blended with long, slow cooking. This is great on a cold, winter day served in a big heavy earthenware bowl, sprinkled with a big handful of grated parmesan cheese (NO, not the stuff in the cylindrical box, the stuff you get in the dairy case and grated finely by hand - much better)." (Hannah Gruen) ------------------------------------------------ These are my calorie breakdowns -- Peter Makes 15 cups --- All values are rounded to the nearest .5g: For the whole recipe: Fat: 103g Protein: 103g Carbs: 54g Per cup serving, rounded to nearest .5g Fat: 7g Protein: 7g Carbs: 3.5 Calories: 105 Add 1g of each for a sprinkling of fresh grated parmesan cheese on the hot soup! Thanks again, Hannah! I haven't been this excited over food in a long time! Peter |
#2
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
Thanks for sharing!
Marengo wrote: :: Hannah: :: :: Thank you, thank you, thank you, thank you, thank you, thank you, :: thank you , thank you! :: |
#3
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
"Roger Zoul" wrote in message ... Thanks for sharing! Marengo wrote: :: Hannah: :: :: Thank you, thank you, thank you, thank you, thank you, thank you, :: thank you , thank you! :: Screw you Roger. You always have to chime in with your smart ass comments. I think I speak for the majority of the group when I say that we are sick of it. Grow up! |
#4
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
On Fri, 10 Mar 2006 23:36:44 -0500, "Marengo"
wrote: Hannah: Thank you, thank you, thank you, thank you, thank you, thank you, thank you , thank you! I tried your recipe today. I'm not one give to superlatives very often, but this was the tastiest, most appealing food that I've ever had in my 4 or 5 years of low-carbing. Wow, I'm glad I posted it then! And glad you liked it so well. It's not my recipe, really. I got it off an AOL lc message board way back when, and revised it to fit my ingredients and tastes, just as you have. I'm pretty sure I've posted it here before in the past, but it never hurts to repeat a good recipe. I like the idea of using red pepper along with green. And it was somebody else who suggested the tubs of grated, fresh cheese. Good idea, I agree. I use a similar cooking appliance for stuff like this. A Nesco 6-qt. roaster oven. It gets hot enough to lightly brown the sausage and onion, and then I add the other ingredients, turn it down and use it like a crock pot to simmer soups all day. I like multi-purpose cooking appliances like this. HG |
#5
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup(Was cabbage Soup Recipe Needed)
Marengo wrote:
"Roger Zoul" wrote in message ... Thanks for sharing! Marengo wrote: :: Hannah: :: :: Thank you, thank you, thank you, thank you, thank you, thank you, :: thank you , thank you! :: Screw you Roger. You always have to chime in with your smart ass comments. I think I speak for the majority of the group when I say that we are sick of it. Grow up! ????????????????? Marsha/Ohio |
#6
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
Marengo wrote:
:: "Roger Zoul" wrote in message :: ... ::: Thanks for sharing! ::: ::: Marengo wrote: ::::: Hannah: ::::: ::::: Thank you, thank you, thank you, thank you, thank you, thank you, ::::: thank you , thank you! ::::: :: :: Screw you Roger. You always have to chime in with your smart ass :: comments. I think I speak for the majority of the group when I say :: that we are sick of it. Grow up! Because I thanked you for sharing your recipe, in case I want to use it? I must be dreaming. |
#7
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
Hannah Gruen wrote:
Wow, I'm glad I posted it then! And glad you liked it so well. It's not my recipe, really. I got it off an AOL lc message board way back when, and revised it to fit my ingredients and tastes, just as you have. I'm pretty sure I've posted it here before in the past, but it never hurts to repeat a good recipe. I got it off of you too and also made adjustments. I like it too much to make in such small batches, so I triple the sausage and double everything else. To start with, I start with a good 3 lbs of sweet Italian sausage, either two bell peppers (usually red and another color, sometimes both red), a whole onion, a bunch of garlic... fry all that up, then add beef broth instead of chicken broth, a small jar of V-8, some chopped dried tomatoes, a big pile of dried chard, and a couple large packs of frozen veggies (cauliflower, zucchini, whatever I have on hand), oregano, parsely and basil and simmer at least 4 hours. It's the *best* winter meal I've ever had. And I look forward to trying it with fresh veggies once the garden is producing. I don't think it can be made "wrong" - it's simply making soup with Italian sausage, which is something that never would've occured to me had I not found a post from you that was several years old. The only "trick" to the recipe at all is you really do need to simmer everything a good long time as it causes the flavors to meld properly and it to be all Italian-y tasting. I use a similar cooking appliance for stuff like this. A Nesco 6-qt. roaster oven. It gets hot enough to lightly brown the sausage and onion, and then I add the other ingredients, turn it down and use it like a crock pot to simmer soups all day. I like multi-purpose cooking appliances like this. I make it in a big stockpot, frying the stuff that needs frying, then adding everything else. This is the type of thing I'd ordinarily use a cast iron dutch oven for, but... my dutch oven isn't big enough. I mean, I make a few gallons at a time, really. It smells awesome the whole time it's cooking... and it *is* awesome. I'll eat this stuff pretty much straight through for a week. And then make another batch a few weeks later. It's *really* good. |
#8
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To Hannah Gruen: FOOD REVIEW: COPYCAT TROLL HEADER INFORMATION
Marengo wrote:
:: The abuse has been reported to the copycat troll's Supernews :: provider. (abuse @supernews.com) :: :: :: You can tell the difference between us in the headers; I'm posting :: from cox.net; the troll is posting from supernews.com :: :: Peter :: Actually, I hadn't thought to look in the headers...but no matter. It gave me a good reason to get some miles in! |
#9
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
Well, that is lousy. I didn't realize we still had anyone doing that sort of thing here. Sorry you're being targeted, Peter. I kinda wondered... next time I'll check headers. HG |
#10
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To Hannah Gruen: FOOD REVIEW: Hannah's Italian Sausage Soup (Was cabbage Soup Recipe Needed)
I'll bet he wouldn't do it to your face. What a friggin' coward!
Pat in TX |
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