Oklahoma Ice Storm Soup

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So, the name of this soup… Why “Oklahoma Ice Storm Soup”, you ask? A friend of mine makes a version of this soup she calls Ski Soup. Apparently, that’s a thing. The internet tells me so. So named because it’s perfect for eating after coming off the slopes. Who knew? All I know is it’s delicious. My friend kindly shared the recipe and I adapted it slightly to be a tad bit more healthy – swapping regular macaroni for whole wheat and regular Italian sausage for turkey Italian sausage. I also upped the veggies a bit, but the flavor is the same as her original. The main change is the name. We don’t have a lot of ski slopes in Oklahoma – okay, none – but we have the occasional ice storm. Since this is the kind of soup you could make with staples from your pantry and freezer, without getting out on treacherous roads, I think this soup would be perfect for icy weather. It’ll warm you from the inside out!

Don’t skip the secret ingredient — I was skeptical about putting vinegar in my soup at first, but I promise it’s amazing. It’s not overpowering… just a hint of tartness in the background. Can’t wait for you to try it! ~Erin

1 1/4 lbs. (5 links) Hot Italian Turkey Sausage, casings removed

2 T. olive oil

1 large onion, diced

2 large peeled carrots, diced small

2 large (or 3 small) ribs celery, diced

2 small (or one medium) zucchini, diced

3 cloves of garlic, minced

1 (14 1/2 oz) can petite diced tomatoes, undrained

2 (14 oz) cans cut green beans, drained

1 (14 1/2 oz) can who kernel sweet corn, drained

1/3 cup distilled apple cider vinegar (NOT the kind with the mother)

1 tsp. salt

1 tsp. ground black pepper

6 c. reduced sodium chicken stock or broth

6 oz. whole wheat elbow macaroni

crackers or croutons and grated parmesan, for serving (optional)


In a large stock pot, brown the sausage, breaking it up as it cooks until fully cooked and starting to brown. Transfer to a paper-towel lined plate to drain. Use a paper towel to clean out any residual grease from the pot. Heat 2 T. of olive oil over medium heat. Add the diced onions, carrots, and celery to the pot, cooking and stirring occasionally for about 7-8 minutes. Add the zucchini and garlic and cook for about 2 more minutes. Add chicken stock, diced tomatoes, green beans and corn. Turn up the heat to bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the apple cider vinegar, salt and pepper, dry macaroni noodles, and the cooked sausage. Bring to a boil again. Reduce heat and simmer the amount of time shown on the pasta box (about 10 minutes). Turn off the heat and let stand 10 minutes before serving. Serve with crackers or croutons and grated parmesan, if desired.

This soup makes about 16 cups. For me, this soup came to 3 WW Personal Points per cup. Click the link below to see your stats:  https://cmx.weightwatchers.com/details/MEMBERRECIPE:61c51053ae524b2031e8d944?shared=true


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