Thursday, September 30, 2010

Sausage and Vegetable Soup

This soup is from Rookie Cookie, though I've changed it a bit. On a side note, ROokie Cookie is going to stop blogging on her cooking blog, I'm bummed. Still check out the recipes, though- they're fantastic. Anyways, this soup is really yummy and super flavorful.

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 stalk (or two) of celery, diced

  • 2 carrots, peeled and diced

  • 1/4 teaspoon garlic powder, or 2 garlic cloves, minced

  • 1/4 teaspoon dried rosemary

  • 1/4 teaspoon crushed red pepper flakes

  • 1/2 can of Italian diced tomatoes

  • 2 russet potatoes, diced (I'm thinking of putting in sweet potatoes next time)

  • 1 15 oz can kindney beans, drained & rinsed

  • 7 cups water + 3 chicken bullion cubes (or 4 cups water + 3 cups chicken stock)

  • 1 can green beans (or the fresh equivalent)

  • 3 handfuls of spinach, torn

  • 1 lb of sausage (I used turkey breakfast sausage, because I couldn't find turkey sausage), cooked and crumbled

  • fresh grated parmesan cheese for serving

  1. In a large pot over medium high heat, add the olive oil. Once the oil runs quickly, add the onion, celery, carrots, garlic, rosemary, crushed red pepper flakes and season with salt and pepper. Cook until onions begin to turn golden in color

  2. Add tomatoes and cook until some of the moisture evaporates

  3. Add potatoes, kidney beans, water (or chicken stock or bullion cubes). Stir well and allow to come to a boil. Turn down heat to simmer and cook for 30-40 minutes(until the potatoes are pretty much tender). Add sausage halfway between that cooking time. At the end of the 30-40 cooking time,  add the green beans and spinach and cook for 5 minutes.

6-8 servings (depending on how much leftovers you want- the recipe makes a whole pot'a soup)

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