Odds and ends go into a pot and are magically converted into soup. While the vegetables soften, the sausages lend their spice to the broth and some beans dissolve to give the soup body.
BEFORE
1 link mild Italian sausage (4-5 oz)
8 oz smoked kielbasa
1 medium onion (~2 cups), chopped
3-4 stalks celery, sliced 1/4" thick (~ 1 cup)
1 large (approximately 16 oz.) red skinned yam, peeled and diced into 1/2" chunks
1 quart chicken broth
3 cups cooked small white beans
black pepper, to taste
5 oz. baby spinach
Squeeze the Italian sausage out of the casing into a Dutch Oven over medium heat. Stir occasionally, breaking the meat into small clumps.
Slice the kielbasa 1/4 inch thick, and cut the pieces into half-moon shapes. Chop the onions. When the sausage is cooked through, stir in the kielbasa and onions, and continue to cook until everything is starting to brown.
Stir in sweet potato and celery. Add chicken broth and beans. Bring to a boil and reduce to a simmer. Skim any scum that has risen to the surface, cover and cook until sweet potatoes are tender. Taste the broth and add pepper to taste.
Gather the spinach into clumps, and roughly chop. Stir the spinach into the soup and cook until wilted (less than 2 minutes.)
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