I’m sitting here enjoying the latest soups I made last week and I think you should make this or something close with the things you like to eat. I mean, homemade soup is really easy to adapt to what you have on hand. Technically there are three ingredients to make a lovely soup or stew. The first component is liquid, the 2nd component aromatic and the third component.
The best soups I’ve ever made start with homemade stock that’s insanely easy and you should make it at least once in your life if you haven’t made the easiest chicken stock yet Click the link here for the easiest stock you can make and continue whenever I have roast chicken. which we have at least once a month if not more often.
Aromatic are easily onions, carrots, celery, garlic, herbs and spices and even peppers. I don’t make many soups without either of these; I mean whatever you do, they’re fantastic with a good taste of everything. Ingredients that give volume can be potato, tomato, pasta, rice and my favorite farro. just to name a few. Because I usually make a big pot of soup that lasts us all week, I tend to stay away from pasta, I used to add it all the time, but I find it swells up too much for leftovers. If this were to be a one time meal I would use pasta entirely, I do like rice in soup.
Sausage, spinach and bean soup
A hearty soup that comes together quickly with a few ingredients I had on hand
- 1 big white onion cut into cubes
- 2 cloves garlic ground
- 3 medium carrots Peeled and diced
- 2 edges celery cut into cubes
- 1 tin Diced tomatoes
- 1 tin Pinto beans
- 3 Links Sweet Italian sausage Cases have been removed
- 1 big Spinach container Fresh or use a box of frozen
- 6 cups Chicken stock
- 2 tablespoon Olive oil
- 1 teaspoon Siracha Optional but adds a little surprise
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In a dutch oven or stock pot, add the oil and the sausage, break up the sausage and brown it. After it is cooked, add the onion and cook until they are transparent, add the garlic and cook for another 30 seconds or so, then add the carrot and celery. Cook them for 2-3 minutes.
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Add the tomato and beans and stir in the brown bits from the bottom of the pan, this also adds a lot of flavor. Add the syrah if you are using it. Add the chicken stock and bring it all to a boil. Lower the heat and bring to a boil until the vegetables are soft and cooked, about 10-13 minutes. Then add the spinach and let it cook until it wilts. Serve hot and freeze well.
