I am a big fan of soup. I love all types...hearty, brothy, creamy, cold. Lately I've noticed how ridiculously overpriced pre-made soup is. Yes, the canned stuff is still cheap, but have you been to Whole Foods lately and seen what they charge in the prepared foods section? Even in the Pentagon Cafeteria (which is like high school food) a cup of soup is $2.99. I just think it's ridiculous, especially when soup is one of the more economical foods you can prepare at home. Plus so many restaurant and grocery store soups are full of chemicals that take away from the flavor of the ingredients. The bottom line is that even if you don't cook, making a huge batch of a soup you like will definitely be worth the trouble and cost. Plus, most soups also freeze well, so you can make a big batch then save some for a rainy day.SIDEBAR: Writing this post reminds me that my friend Kate HATES soup, which I think is bizarre. She also hates Chinese food and anything blue (blue raspberry, blueberries etc). Yes, I make fun of her for these things.
Anyway, last week there were a few chilly days, so I decided to make a spicy and hearty potato kale soup. I also made a vegan version.
Spicy Sausage, Potato and Kale Soup
Need: 1 large pot
Ingredients:
1 LB Hot Italian Sausage
1 Medium Onion
1/4 C chopped celery
1/4 C chopped carrots
1 Bunch of kale
2 Quarts vegetable or chicken stock
2 Medium potatoes
Olive Oil
1/2-1 Tsp crushed red pepper
1/2 Tsp Italian seasonings
1 Bay leaves
1. Heat 2 tablespoons of oil over medium heat
2. Add in chopped onion, celery, and carrots
3. Dice potato and add to the pot. Add salt and pepper.
4. Add sausage and break up with a wooden spoon. If the sausage comes in links, remove the casing and then add into the pot.
5. Add crushed red pepper and allow mixture to cook until sausage and potatoes are browned.
6. Remove the thick part of the stem from the leaves and chop greens until they are bit sized.
7. Add a cup of the broth into the pot and begin adding kale in small bunches. The kale will cook down considerably.
8. When the kale has cooked down, add the remaining broth, Italian seasonings (usually a mixture of rosemary, thyme, oregano etc), and a bay leaf.
9. Allow the soup to come to a boil then reduce heat and let simmer for 20 minutes or until the vegetables are soft.
* Healthier Alternative: Use Hot Italian Turkey Sausage
* Vegan Alternative: Omit the sausage and add a can of cannellini beans at step 8.
Need: 1 large pot
Ingredients:
1 LB Hot Italian Sausage
1 Medium Onion
1/4 C chopped celery
1/4 C chopped carrots
1 Bunch of kale
2 Quarts vegetable or chicken stock
2 Medium potatoes
Olive Oil
1/2-1 Tsp crushed red pepper
1/2 Tsp Italian seasonings
1 Bay leaves
1. Heat 2 tablespoons of oil over medium heat
2. Add in chopped onion, celery, and carrots
3. Dice potato and add to the pot. Add salt and pepper.
4. Add sausage and break up with a wooden spoon. If the sausage comes in links, remove the casing and then add into the pot.
5. Add crushed red pepper and allow mixture to cook until sausage and potatoes are browned.
6. Remove the thick part of the stem from the leaves and chop greens until they are bit sized.
7. Add a cup of the broth into the pot and begin adding kale in small bunches. The kale will cook down considerably.
8. When the kale has cooked down, add the remaining broth, Italian seasonings (usually a mixture of rosemary, thyme, oregano etc), and a bay leaf.
9. Allow the soup to come to a boil then reduce heat and let simmer for 20 minutes or until the vegetables are soft.
* Healthier Alternative: Use Hot Italian Turkey Sausage
* Vegan Alternative: Omit the sausage and add a can of cannellini beans at step 8.
So, not everyone has to love soup as much as I do, but I highly recommend giving it a try. You can play around with your soups too. For example, you could add orzo pasta or a can of tomatoes to change things up a bit with the soup above. Anyway, happy soup making to all 2 or 3 of you out there who may or may not ever read this blog!
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