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Italian Sausage Soup
by Sam Moody
serves: 6
  Serve with toasted garlic pita bread wedges.
Ingredients:
  1 1/2 lb   sausage, browned
  42 oz   (3-14 oz cans) Italian tomatoes, undrained
  10 oz   frozed chopped spinach, thawed
  12 oz   froxen okra, thawed
  4   beef boullion coubes dissolved in 4 cups hot water
    Pita bread
    olive oil
    garlic salt
Directions:
  Preheat oven to 400.

Pour 2 cans of diced tomatoes in blender or food processor and blend. In large soup pot, brown and drain sausage. Add remaining ingredients and heat/simmer for 10 min.

Slice pitas into 6 wedges (like a pie). Spray with olive oil and sprinkle with garlic salt. Bake on a cookie sheet for 10 minutes or until crispt.