Pineapple, Chicken-Beef Soup


Previously I posted my Pineapple Kielbasa Soup. It is a tasty recipe that does not require much prep time.

The recipe in this post is almost the same, but I used two different types of sausage: Chicken and Beef. The combination made for a delicious soup this time around as well. I was pleased.

Ingredients

20 ounce can of pineapple chunks, or you could use a fresh pineapple

13-16 ounces of beef sausage, cut into bite size pieces

13-16 ounces of chicken sausage, cut into bite size pieces

water or chicken stock

desired herbs, such as parsley

  1. Put the pineapples into the slow cooker. If it is canned pineapple, the juice can go in with it.
  2. Add the sausage and enough water or stock to fill the slow cooker 1/2 to 2/3 full.
  3. Cook on low 6 to 8 hours, or on high 4 hours.
  4. 10 minutes before serving, and any herbs desired.

Tips

  • Purchase store brand canned pineapple and corn to save money.
  • Use home canned versions to save more.
  • Try other types of sausage for something new.

Serving Suggestions

  • Serve this soup with a side salad of greens and cherry tomatoes.

Shannon

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