Sausage & Chicken Soup

Since we have a lot of sausages leftover from my birthday, I am attempting to find creative ways to use it, so we don’t get tired of it or waste it. This soup was rich and very delicious and I would definitely make it again.  Add a little crust of bread for dipping and it is a wonderfully easy dinner.  You could add a little rice or pasta of preference if you need more substance to your meal.  I used all low-sodium products to make it healthier than the original recipe.  I threw a little shave Parmesano Reggiano on top, but I do that to a lot of dishes.   Enjoy this Fall soup!

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Ingredients

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Direction

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Sausage & Chicken Soup

Spicy Sweet Potato Soup

soup.jpg I love making and eating soup when the weather turns cold.  Every year I just keep trying new ones.  When I am at the grocery store, I just look at all the different ingredients, grab a few and always find a recipe online that works.  It is kind of a fun challenge.

Ingredients

  • 1/2 cup sour cream
  • 1 teaspoon grated lime zest
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 4 cups chicken stock
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons grated fresh ginger root
  • 1/4 cup smooth peanut butter ( I only had peanut butter with nuts, but just put it in the blender with the soup and it was great)
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  • 1 large Roma (plum) tomato, seeded and diced  (I only had cherry, so chopped fine and deseeded by wiping with a paper towel)

Directions

  1. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes, and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. Puree the soup using an immersion blender or regular blender. If using a countertop blender, puree in small batches, filling the blender just a bit past halfway to avoid spillage. Whisk peanut butter into the soup, (I added in the blender) and heat through. Stir in lime juice, and salt.
  4. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Serve with a salad or nice piece of French Bread and it is a lunch or dinner for kings. Oh, and don’t forget to add a nice glass of wine.

Spicy Sweet Potato Soup

SWEET POTATO SOUP (Served with bacon crumbles and chives)

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This is a very simple, but luscious soup for cold fall evening, maybe after working in the garden in the day.  Serve it with a crusty Italian bread that you can dip in the soup and it is just perfection.  The recipe is from Cook’s Country and is undeniable good.

Sweet Potato Soup with Bacon and Chives

Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.

WHY THIS RECIPE WORKS

Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.

INGREDIENTS

INSTRUCTIONS

Serves 4
6 slices bacon, chopped
1 onion, chopped fine
1 teaspoon packed brown sugar
Salt and pepper
3 garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
4 cups low-sodium chicken broth
1 cup water
2 tablespoons minced fresh chives

If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.

 

1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

2. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.

SWEET POTATO SOUP (Served with bacon crumbles and chives)