I am sitting here enjoying the last of the soups I made last week and I think you should make this or something close with the things you like eating. I mean homemade soup is really easy to adapt to what you have on hand. Technically there are three components to making a lovely soup or stew. 1st is liquid, 2nd aromatics and 3rd volumizing ingredients.
The best soups that I have ever made start with home made stock which is crazy easy and you need to make it at least once in your lifetime if you haven’t already Easiest Chicken Stock click on the link here for probably the easiest stock you can make and my go to every time I have a roasted chicken. Which we have at least once a month if not more often.
Aromatics are easily onion, carrot, celery, garlic, herbs and spices and even peppers. I don’t make very many soups without any of these; I mean why would you, they are fantastic at flavoring well everything. Volumizing ingredients could be potato, tomato, pasta, rice and my new favorite farrow. just to name a few. Because I usually make a large pot of soup that lasts us all week long, 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 it was going to be a one time meal I would totally use pasta, I do love orzo in soup.
sausage, spinach and bean soup
- 1 large white onion diced
- 2 cloves garlic minced
- 3 medium carrots peeled and diced
- 2 ribs celery diced
- 1 can diced tomatoes
- 1 can pinto beans
- 3 links sweet Italian sausage casings removed
- 1 large spinach container fresh or use a box of frozen
- 6 cups chicken stock
- 2 tablespoon olive oil
- 1 teaspoon siracha optional but adds a slight surprise
- in a Dutch oven or stock pot add the oil and the sausage, breaking up the sausage and browning it. Once it is cooked through add the onion and cook till they are translucent, add the garlic and cook for another 30 seconds or so, then add the carrot and celery. Cook these down for 2-3 minutes.
- Add the tomato and beans and stir up the browned bits from the bottom of the pan, this too adds a lot of flavor. Add the siracha if you are using it. Add the chicken stock and bring this all to a boil. Lower the heat and set on simmer until the vegetables are soft and cooked through, about 10-13 minutes. Then add the spinach and let it simmer until it has wilted. Serve warm and freezes well.
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