Pork and Veggie soup
Cook time: 
Total time: 
Serves: 8 servings
  • 1 lb mild Italian sausage, ground
  • 1 large white onion, diced
  • 4 slices bacon, thinly sliced into pieces
  • 2 tsp garlic, pressed
  • 32 oz chicken broth
  • 1 large baking potato, peeled and cubed
  • 1 cup carrots, sliced
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ cup cream
  • ¼ tsp crushed red peppers, optional
  1. Brown sausage in a Dutch oven or large pot, add onion part way through browning process.
  2. When browned set aside in a bowl.
  3. Drain off most of the grease.
  4. Brown bacon pieces.
  5. Add to bowl of sausage and onions.
  6. Add garlic to bacon grease and saute for 30-45 seconds.
  7. Add to bowl of sausage, onions and bacon.
  8. Drain off most of the grease.
  9. Add bowl of meats, onion and garlic back into pot and add chicken broth.
  10. Bring the contents up to a boil and add potatoes and carrots.
  11. Cook over medium high heat until the carrots and potatoes are done.
  12. Combine the Saco Cultured Buttermilk Blend and water; whisking to remove any lumps.
  13. Add to soup mixture and cook for five minutes.
  14. Add cream and peppers; cook another 3-4 minutes.
  15. Be careful about over seasoning this soup.
  16. Since the sausage, bacon and chicken broth contain sodium, the soup seldom needs salt.
  17. Pass on the crushed red peppers if not added to the soup during cooking.
  18. Serve with hearty breads such as Buttermilk Beer Cheese Bread or olive bread.
Recipe by SacoFoods at http://www.sacofoods.com/pork-and-veggie-soup/