While soup is normally thought of as a fall or winter meal, it’s also a great meal anytime of the year!
A few weeks ago, Todd picked up some chicken sausage and since it’s something I hadn’t yet cooked in any way, shape, or form – I did what I always do when I need a recipe. I asked my friends on twitter! I had a few suggestions come through, but it seems that most of my friends make soup with the sausage. Since I had all the ingredients on hand, that’s what I did!
- 2 Tbsp butter
- 1 lb spicy chicken sausage
- 1 medium onion, chopped
- 4 large carrots, chopped
- 4 stalks celery, chopped
- 1 large potato, cubed
- 3 cloves garlic
- 5 cups white beans, cooked (2-3 cans)
- 6 cups chicken broth, preferably homemade
- 1 cup frozen spinach
- salt and pepper to taste
- Saute onion and chopped sausage in butter until onions are translucent.
- Add all other ingredients except spinach and seasonings.
- Bring to boiling and then lower the heat to simmer for 20 to 30 minutes, until veggies are soft.
- Add salt and pepper to taste as well as the spinach. Let spinach wilt and simmer for 5 minutes.
- Serve topped with shredded cheddar or parmesan cheese.
Use organic ingredients when possible - potatoes especially.
Use dried beans and soak them before cooking - you'll be reducing the phytic acid content and making them easier to digest.
*adapted from a recipe found in the Everything Beans Book by Katie Kimball. A great resource for cooking with beans and loving them.