Soup Season Never Left

It’s cold and you need something that’s warm and filling. Plus after Thanksgiving, you’re likely tired of eating the same thing and want something new. Insert a childhood favorite of my husbands: Vegetable Soup and Cornbread. Kimberly P from the Food Fam is also a fan of making veggie soup for her family. Let me tell y’all a little something: 
It’s not something I had made before due to being traumatized by mixed terrible vegetables from elementary school. I was never a fan of the green bean, corn, carrot, etc. mix and have avoided it at all costs since then. BUT I am a lover of all things soup, so I decided to make a version both hubby and I could enjoy. Getting him to eat soup is like pulling teeth, so I was determined to make it work! 
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So after taking cues from Kimberly, hubby’s mom, and just my general hunches, I came up with something that we enjoyed. I’m calling it my “Not so Vegetable” Soup since it’s got chicken broth and Italian sausage in it.

Once we had it for a few days, I popped it in the freezer to have for lunch later. Knowing what’s in your freezer to actually eat it is the key here. If you joined us for the We Got Food at Home Challenge, I shared the very strategy for not forgetting things in the back of your freezer. If you missed it, the replays will be available for purchase soon. 
Your 2022 deserves to be filled with cash in your pockets instead of the trash from food you never ate

Title of Recipe: “Not So Vegetable” Soup 
Prep Time: 1 hour (15 Min active)                      
                           IP Soup Mode (45 min) 20 if pressed for time

Ingredients:  2 bay leaves ½ onion, diced 1- 2 can(s) diced tomatoes (14 ounces each) 32 ounces broth of choice 1.5 tablespoon poultry seasoning 1.5 - 2 teaspoon oregano  1.5-2 teaspoons thyme 1 lb mild Italian sausage 5 twists sea salt  5 twists black pepper, fresh cracked  3 cups frozen mixed veggies 3-4 yukon potatoes chopped into large cubes  1 bunch fresh Italian parsley (optional), chopped

​Directions:  Add 2 Tablespoons oil of choice to pot and heat over medium heat (Sautee feature on Instant Pot). Add ½ diced onion plus yukon potatoes. Sautee for 5 minutes and stir. Remove potatoes.  Cook Italian sausage crumbling/breaking apart. Season with 1 teaspoon poultry seasoning.  Add tomatoes, potatoes, broth, frozen veggies and all remaining seasonings and ingredients.  Stir and cook on medium high heat for 45 minutes (Soup Mode - 45 minutes with natural release.)  Optional: Stir in fresh chopped parsley in the last 5-10 minutes.