Prep It, Freeze It & Enjoy Again!

This week brings many activities!  That translates into dinner being "whipped up" quickly.  For me it's the perfect opportunity to remember the Ziploc Freezer containers of Sausage Soup waiting in our freezer.  One container placed in the fridge to defrost overnight works very well!  A can of 14.5 oz. of lower salt/low fat chicken broth is also needed when reheating the cold soup in a pot on the stove.  The Rice absorbed the liquid broth as the soup cooled - before freezing.

I found it fascinating that while my container of Sausage Soup was in our fridge defrosting, other blogging friends/cooks were clicking on my recipe for this scrumptious, filling soup that I posted last year.  Therefore...I'm posting the recipe, again!  :)

Last night a hearty bowl of this yummy soup along with sliced Rye Bread was quick, easy & oh so tasty!  Yes, it was in my freezer, but two weeks ago I made a pot of it using this easy recipe:

Sausage Soup

Ingredients:

1 lb. Italian Sweet Sausage - removed from casings
4 cans (14.5 oz. each) College Inn Light & Fat Free Chicken Broth
1 can (14 - 20 oz.) Diced or Whole Tomatoes, drained
1 box chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1/4 teaspoon Ground Black Pepper
1 pkg. (10 - 14 oz.) defrosted Green Beans - optional

Method:

1. Remove Sausage from casings and brown in skillet.
2. Break Sausage into pieces while it is browning.
3. Place all remaining ingredients into large pot or Dutch Oven.
4. Add browned Sausage.
5. Bring all ingredients to a simmer.
6. Simmer about 45-60 minutes until Rice has cooked.

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