With cold weather setting in, I thought I’d post a nice hearty soup recipe today. I’ll admit right up front that this isn’t the tastiest soup ever, but it’s hearty and healthy and still pretty darn good. Given that I’ll be posting about spiced nuts, chocolate pots de creme, turkey pot pies, and other indulgent Thanksgiving foods this week, I thought I’d at least throw in something good for you to start. And you might want to scale this down… I made it to be pressure canned, so you can see that it makes a ton of soup. For normal cooking, I’d suggest cutting it all in half or so.
So, choose a bunch of your favorite vegetables, and chop them all up. I used onions, garlic, celery, cucumbers, carrots, corn, and cabbage. Then once that’s all done, start browning some sausage.
When that’s cooked, remove it from the pot and cook your vegetables.
Once the onions are translucent and the vegetables are tender, add in the beans, sage and bay leaves, mushrooms, and chicken stock and bring to a boil. Continue to boil until lentils are cooked.
Once the lentils are cooked, add in the cabbage, sausage, tomato sauce, vinegar, and sugar. Simmer for another 20 minutes.
And you’re done! Garnish bowls of soup with parsley or cilantro, and serve with good fresh bread. Enjoy!
A hearty, healthy soup
- 1 lb mild bulk sausage
- 3 large onions diced
- 6 cloves of garlic
- 1 large cabbage shredded
- 4 stalks celery diced
- 2 cucumbers diced
- 5 carrots chopped
- 4 ears of corn removed from cob
- 1 package baby bella mushrooms sliced
- 2 tbs olive oil or coconut oil
- 1 1/2 tsp salt
- 2 tsp ground black pepper to taste
- 2 tsp powdered cumin
- 2 quarts chicken stock
- 29 oz can of tomato sauce
- 6 bay leaves
- 3 sage leaves
- 6 tsp apple cider vinegar
- 4 tbs brown sugar
- 4 tbs of fresh parsley or cilantro
- 2 cup of lentils or navy beans Beans need to be presoaked or par-boiled, so this needs to be done beforehand. If you’re in a big hurry, just open and throw in a can of beans.
Dice the onions, garlic, celery, cucumbers and carrots. Remove corn from cob. Slice mushrooms.
In a large stockpot, brown sausage over medium heat, then remove from pot and drain off most of the grease.
Stir-fry the garlic, onions, celery, cucumbers, corn, and carrots in the remaining grease. Add the salt, pepper, and cumin.
When the veggies are tender, add the beans or lentils, mushrooms, sage leaves, and bay leaves. Pour in two quarts of chicken stock and bring it all to a boil. Let the beans or lentils boil until they are almost fully cooked. (You need less water if you're using canned beans.)
Add sliced cabbage, sausage. tomato sauce, vinegar, sugar to the pot, and cook the soup another 20 minutes.
Serve in soup bowls with chopped parsley or cilantro.