I’ve been trying to increase my protein intake for health and dietary reasons. Funny thing is, when I think of proteins, I automatically think of eggs, cheese and different kinds of meat, poultry and fish. But beans are also a tremendous source of protein as well, so I’ve been trying to incorporate more beans into our home cooked meals.
You know I haven’t found a soup I didn’t love, and that soup is my comfort food of choice. While I eat soup year-round, it’s always best in the fall when we finally start getting cooler weather.
I have numerous tried-and-true soup recipes that I’ll never forsake, but I also enjoy checking out new ones as well. When I ran across this recipe for white bean-sausage soup, it sounded like something we should try. The main components are turkey sausage, white kidney beans, diced tomatoes and the choice of kale or spinach.
A cursory reading of the reviews, however, revealed there are a multitude of ways to modify it if you are so inclined. Everyone agreed that it is a fantastic base soup. However, a variety of suggested additions were mentioned, including carrots, celery, a mixture of different beans, Italian seasoning, red pepper chili flakes and shredded parmesan. While I followed the recipe as written this time, I can see where it can be a blank canvas to make your own or a vehicle to help clean out the fridge.
And it’s definitely one of those soups that gets better and better as it ages. Try it. I think you’ll like it.
You’ve heard me mention numerous times how much I hate wasting food, so when I recently realized that I had half a sack of potatoes that weren’t long for this world, I knew a batch of jalapeno potato soup was in our future.
I don’t think I’ve ever had a “bad” potato soup, but I’ve found this one that I’m a little partial to because of its simplicity. It came about following a Thanksgiving break we spent in Marfa, Texas several years ago when I experienced a bowl of jalapeno potato soup at a little hideaway lunch spot that was absolutely delightful. It was so simple yet full of flavor. I returned from that trip determined to either find the recipe or attempt to replicate it.
It’s another one that you can easily modify to make your own. Enjoy!
From eatingwell.com
Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).
From tastykitchen.com
Melt the margarine in a large pot and sauté the chopped onions on medium heat. While they’re sautéing, start peeling and cutting up your potatoes.
Once the onions have turned clear, add the potatoes, chicken broth and cumin. Stir and bring to a boil. Then cover, reduce heat to medium and allow the potatoes to cook until they soften enough to eat (about 20 minutes).
After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeno, a pinch of baking soda and the evaporated milk.
Mash the potatoes with a potato masher (or a large fork if you don’t have a potato masher) while they’re still in the pot. Stir thoroughly and add the kosher salt and pepper.
Simmer for 15 minutes, stirring often.
Note that 2 tablespoons of jalapeno is spicy. Adjust more or less to your taste. I have used both fresh and pickled jalapenos. Fresh perhaps gives a better flavor, but pickled gives a bit more spice.
