Recipe by Helen Dollaghan, from the Sept. 14, 1980, edition of The Denver Post. Makes 6 servings.
Ingredients
1 pound Italian sausage, sliced in about 1/2-inch pieces
1/2 cup chopped onion
2 cans (1 pound each) tomatoes
4 small potatoes, peeled and diced
1/4 cup chopped parsley
1 cup diagonally sliced celery
2 tablespoons chopped celery leaves
1 1/2 cups water
2 beef bouillon cubes
1 medium bay leaf
Salt to taste
1/2 teaspoon dried leaf thyme
1/4 teaspoon pepper
1 tablespoon lemon juice
Directions
Heat a large, heavy, greased pan over moderate heat. Add sausage. Cook over moderate heat until sausage is brown on all sides. Add onion during the last few minutes cooking time. Drain off grease. Cut tomatoes in small pieces. Add tomatoes and their liquid, potatoes, parsley, celery, celery leaves, water, bouillon cubes, bay leaf, salt, thyme, pepper and lemon juice. Mix well. Bring mixture to boil, reduce heat and simmer, covered, about 40 minutes or until potatoes are done. Remove bay leaf.
*Each week, we uncover a recipe from the Denver Post vault. This week, Helen Dollaghan’s 1980 recipe for a robust fall soup.
