During the winter, nothing beats a good bowl of soup. I am trying to start the year off right with exercising and following a food plan that is chock-full of vegetables. On some days, I succeed! Finding good, healthy food to cook is far easier for me than finding the time to exercise. This soup fits the bill for upping a vegetable intake. Feel free to substitute the sausage with shredded chicken or ground turkey. It will taste great!
INGREDIENTS
3 Tablespoons Olive Oil
3 carrots, peeled sliced into half inch sections
3 tomatoes, cut into large chunks
2 yellow onions, peeled and cut into chunks
1 small or 1/2 large butternut squash, peeled, seeded, and cut into
chunks
chunks
4 red potatoes (about 1 pound), cut into chunks
1 turnip, cut into chunks
6 cloves garlic, peeled and finely chopped
Salt & pepper to taste
1 pound Italian or country sausage
2 quarts vegetable stock (set aside 1/4 cup for separate use)
4 cups kale, chopped
2 cups cabbage, chopped
2 teaspoons dried thyme
1 bay leaf
1 can kidney beans
1 can cannellini or great northern
DIRECTIONS
Preheat oven to 425 degrees. Microwave the butternut squash for 2
minutes prior to peeling to facilitate cutting and handling the squash.
minutes prior to peeling to facilitate cutting and handling the squash.
Place the chunks/cubes of squash, potatoes, carrots, and turnip on a
rimmed baking sheet. At one corner of the baking sheet place the tomatoes,
garlic and onions. Drizzle all of the vegetables with olive oil and stir to
evenly coat with oil. Sprinkle with salt and pepper. Put the pan in the oven,
stir occasionally and roast for about 25-30 minutes.
rimmed baking sheet. At one corner of the baking sheet place the tomatoes,
garlic and onions. Drizzle all of the vegetables with olive oil and stir to
evenly coat with oil. Sprinkle with salt and pepper. Put the pan in the oven,
stir occasionally and roast for about 25-30 minutes.
While the vegetables are roasting, cook the sausage in a 10 inch
skillet until lightly browned and no visible pink. Drain the fat, and place
sausage on a paper towel lined plate. Pour the 2 quarts (less 1/4 cup) of stock
into a stock pan, over medium heat. Add the kale, cabbage, bay leaf, and thyme.
skillet until lightly browned and no visible pink. Drain the fat, and place
sausage on a paper towel lined plate. Pour the 2 quarts (less 1/4 cup) of stock
into a stock pan, over medium heat. Add the kale, cabbage, bay leaf, and thyme.
When the vegetables are completed roasting, remove the onions, tomatoes
and garlic and place in a food
processor. Process until smooth. Pour the tomato mixture into the stock pot.
Bring the broth/kale/tomato mixture to a boil. Then reduce heat to low-medium
and simmer until the kale is tender, about 20-30 minutes.
and garlic and place in a food
processor. Process until smooth. Pour the tomato mixture into the stock pot.
Bring the broth/kale/tomato mixture to a boil. Then reduce heat to low-medium
and simmer until the kale is tender, about 20-30 minutes.
Next add the remaining vegetables to the stock pot. Pour the set-aside
broth into the baking sheet to scrape and loosen the yummy browned bits from
the pan. Pour this liquid into the stock pan.
broth into the baking sheet to scrape and loosen the yummy browned bits from
the pan. Pour this liquid into the stock pan.
Add the sausage and beans to the stock pot. Continue to cook for about 15 more
minutes until the entire mixture is hot.
minutes until the entire mixture is hot.
Serves 10.
Lookout Point Lakeside Inn
http://www.LookoutPointLakesideInn.com
Kristie Rosset
The Arkansas Broad