Turkey Italian sausage and jalapeno peppers add kick to this chunky soup. The original recipe called for a lot of butter and required the use of three cooking pots. I eliminated the butter and tossed the ingredients together in just one pot. My husband really enjoys this meaty soup, so I make plenty and freeze what’s left over in individual servings for his lunches.
—GUYLA COOPER ENVILLE, TN
PREP: 10 MIN. • COOK: 40 MIN. • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 pound uncooked hot turkey Italian sausage links, sliced
1/2 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
2 cans (14 1/2 ounces each) beef broth
2 cups water
2 cups fresh or frozen corn
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
1 cup diced carrots
1/3 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1. In a Dutch oven, cook the sausage, beef, onion and green pepper over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes to allow flavors to blend.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.