Kale and Sausage Soup

This is one of those soups that I will make just for myself – not because no one else likes it – but because I don’t want to share.   I’ll get a whole pot going, then not tell anyone.  I’ll have it for lunch every day until I run out of it.  It’s hearty enough for my winter appetite and chock full of kale (and some other veggies) for a nutritional boost.

An added benefit is that it is fairly low maintenance.  In less than 30 minutes this can be on your table.  And there’s time in there to toast up some crunchy bread to go with it.

Kale and Sausage Soup
Serves 4
A hearty winter soup chock full of nutrition. Kale and sausage make this soup filling as well as warm.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 Tablespoon extra virgin olive oil
  2. 1 pound sweet Italian sausage, casings removed
  3. 1/2 pound hot Italian sausage, casings removed
  4. 1 heaping Tablespoon minced garlic
  5. 2 bay leaves
  6. 2 teaspoons dried rosemary
  7. 1 carrot, scrubbed and diced
  8. 1 large onion, diced
  9. 1 russet or gold baking potato, peeled and diced
  10. 2 Tablespoons tomato paste
  11. 1 bunch kale, washed, stemmed and rough chopped
  12. 1/2 teaspoon cinnamon
  13. 1/2 teaspoon ground nutmeg
  14. 6 cups chicken broth - low sodium or homemade
  15. salt and pepper to taste
  16. shredded Parmesan for garnish
Instructions
  1. Heat olive oil in large soup pot. When the oil is hot, crumble in the sausage and continue to break it apart with a wooden spoon while it cooks.
  2. When sausage is brown, add garlic, bay leaves, rosemary, carrot, onion, and potatoes. Season with salt and pepper and cook until onions are soft (about 5 minutes). Stir in the tomato paste and cook another minute. Add kale, cinnamon, and nutmeg. Add about half a cup of the broth and deglaze the pan. Then add in the rest of the stock.
  3. Bring it to a simmer and it bubble lightly for about 10 minutes.
  4. ladle into bowls and top with grated Parmesan cheese. Goes well with crusty bread.
Daily Ration https://dailyration.net/

Slow Cooker Taco Soup -Day 5 of 30 Days of Soups, Stews, and Chilis

This is one of those soups that whole family enjoys because it can be customized by toppings.  It’s also a crock pot soup so it makes for an easy dinner.  I even prep my toppings in the morning while the meat is browning and put them in the fridge.  That way, at dinner time, everyone is eating in less than 10 minutes!

crock pot taco soupIt starts with browning some ground beef, then adding onions.  Beyond that you dump in a bunch of canned goods from the pantry and you’re set!

A note – I use my own ranch seasoning in this recipe.  I like the recipe for the dry mix from The Crafty Blog Stalker.  I make my actual ranch dressing from this mix slightly different than her version.  The dry mix, though, is something I’ve now used a couple of years.

 

Crock Pot Taco Soup
Serves 8
Crock pot taco soup is easily adaptable to varied tastes and is a cinch to make!
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, diced
  3. 1 can black beans
  4. 1 can kidney beans
  5. 1 28 oz. can diced tomatoes
  6. 1 8 oz. diced green chiles
  7. 1 package taco seasoning mix (or your own mix)
  8. 2 Tablespoons dry ranch mix
  9. Toppings you like: shredded lettuce, corn chips, sour cream, grated cheddar, sliced olives, chopped green onions, hot sauce, etc...
Instructions
  1. Brown ground beef in a large skillet. When almost brown, add diced onions and continue to saute until the onion is tender.
  2. Place the beef and onion mixture into a crock pot and add in the other ingredients, except the toppings.
  3. Cook on low 6-8 hours.
  4. Serve with topping bar.
Daily Ration https://dailyration.net/

Crock Pot Garlic Ham and White Bean Soup

Crock Pot Garlic Ham and White Bean Soup
Serves 4
Leftover ham makes a great soup!
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Prep Time
20 min
Total Time
6 hr 20 min
Prep Time
20 min
Total Time
6 hr 20 min
Ingredients
  1. 1 Tablespoon butter
  2. 1 ham bone
  3. 3 cups cooked leftover ham, diced
  4. 1/3 cup minced garlic
  5. 1 large yellow onion, dice
  6. 3 carrots, diced
  7. 1 cup celery, diced
  8. 3 can white beans, drained and rinsed
  9. 1 1/2 teaspoons dried thyme
  10. 1 1/2 teaspoons dried oregano
  11. 1/2 teaspoon dried rosemary
  12. 2 bay leaves
  13. 4 cups vegetable stock
  14. salt and pepper to taste
  15. Chopped fresh parsley to sprinkle on top
Instructions
  1. Brown the ham bone in the butter until browning on all sides. During the last side, add in the garlic.
  2. When the bone is brown, add it to the crock pot with the garlic and the other ingredients.
  3. Cook on low 6-8 hours.
  4. Remove the bone and discard. Ladle into bowls and garnish with fresh parsley.
Daily Ration https://dailyration.net/
I’ve always been curious about my college roommate’s favorite soup, ham and navy bean soup.  She talked about how good it was, putting in a ham bone, she’d lick her lips while talking.  I’d never had it.  I grew up in a house that didn’t eat ham.  I’d have some at friend’s houses and restaurants, but not much beyond bacon.

Croct Pot Garlic Ham and White Bean Soup

This year I decided to try it, so I set out to find a recipe.  Then I ran into a problem.  I can’t find navy beans anywhere near me.  So in this recipe I mashed up a general list of ingredients that seem to be shared by most ham and navy bean soup recipes and tinkered with them to get my own levels of each item.  I also substituted white beans for navy beans just out of necessity.

I used a leftover Christmas ham for this.  I wasn’t quite ready to make it right after Christmas, so I froze both the ham bone and the amount of chopped ham I wanted to use in this.  It worked out perfectly.

Set it, forget it, enjoy it!

No Recipe Vegetable Soup

…or clean out the fridge soup.  I call it both.  This is today’s lunch. 

no recipe vegetable soupThis is something I made up a while ago, just to get more vegetables into my diet.  I’ve found, over time, that it has the added bonus of helping me use up odds and ends of produce in my fridge.

Here’s how it starts:

I usually use olive oil or butter to saute some onions and garlic.  While that’s going on, it chop up and drop in any hard vegetables.  This one has carrots, celery, broccoli, and a few fingerling potatoes.

Once that stuff starts to barely soften and possible stick to the pan, I add in water.  You can use broth too, especially if you have a portion you need to use up.  I add just enough to scrape up any bits on the pan.  Then I season with salt and pepper and add enough water to cover the veggies.

Let it go:

This is where it really gets easy.  Just let it sit and simmer on low, adding in water if it gets low.  I added two quart jars during the making of this large pot. I let it go for at least an hour, but I often start it in the morning and have it for lunch, so about 3 hours.  This one was a 3 hour batch. 

If you have any soft veggies you want to add, like tomatoes or kale, go ahead and add them in once you get it simmering.

Jazz it up:

Anywhere in the cooking process you can add more seasonings or dried herbs.  If you use fresh herbs, wait for the end.  For this bowl I added dried Italian seasoning.  Then when I spooned it into the bowl, I added some chopped avocado I needed to use up, some fresh parsley from the garden, and a squeeze of lemon juice.

no recipe vegetable soup

Have anything else you need to use up?

Are you sensing  theme here?  Have you noticed the repeated use of the phrase “use it up”?  I noticed that I have some shredded chicken in the fridge and I’m planning on adding that to my soup for tomorrows lunch- viola!  Chicken and veggie soup! 

There really is no wrong way to do this.  Just keep tasting and seasoning when you stir it every half hour to an hour or so.  I have put in just about every combination of things in the past and it always mellows down into this savory, warm, almost sweet concoction that I crave every fall and winter now.

The leftovers go into a jar for other quick meals the rest of the week.  It could also be taken to a friend. 

vegetable soupWhat’s your go-to easy lunch?