Ultimate Cold Weather Soup

Photo by yvette j.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    c low sodium chicken broth

  • 4

    Italian turkey sausage links

  • 2

    cans dark red kidney beans, rinsed & drained

  • 2

    c mire poix (diced carrots, celery & onion)

  • 1 1/2

    c chopped Roma tomatoes

  • 2

    medium Russet potatoes, diced

  • 2

    large cloves of garlic, minced

  • 2

    T olive oil

  • 1

    t salt

  • 1

    t freshly ground black pepper

  • 1/2

    t dried rosemary

  • 1/2

    t dried oregano

  • 1/2

    t thyme

  • 1/4

    t fennel seed

Directions

In a large soup pot heat the olive oil and garlic over medium high heat until the garlic becomes fragrant. Remove the sausages from their casings and cook them with the olive oil and garlic, seasoning with the salt, pepper and all the herbs. Cook the sausage until it barely begins to brown, then add the diced potatoes. Continue cooking until the potatoes begin to soften then add the mire poix, cooking for another 2 minutes or so. Add the broth and bring to a low boil. Reduce heat to medium, cover and simmer for about 10 minutes. Add the tomatoes and the beans and simmer for another 5-7 minutes. Check for seasoning and adjust accordingly (I find it's nice to add a bit of extra pepper at this point). Serve generous amounts of soup in large bowls or mugs with plenty of crusty bread (and a glass of red wine, perhaps?) and enjoy! (NOTE: Don't have sausage? Use cooked chicken instead! Just add it with the beans & tomatoes towards the end so you don't end up with tough chicken.)

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