My favorite soups all fall into the hearty range. I like them bold, chunky and with lots of flavor. I'm always on the prowl for new soup ideas as I tend to overuse each new one until I need something totally different. But this is one I've used over and over again, so many times that I'm not really sure where it all started. Each time I try a different type of sausage and I also like to play around with the beans and mushrooms. Lots of room for experimenting.
And, you'll need to play around with the amounts, especially for the sausages. This time I used two large Chorizo sausages (love the heat!) and that worked out just right for servings for five.
What you'll need:
2 sausages (more or less)
4 large white mushrooms
1/2 bunch fresh kale
1 - 15 ounce can white beans, rinsed and drained
1 - 15 ounce can kidney beans, rinsed and drained
1 - 19 ounce can diced tomatoes
3 c. chicken broth
2 cloves garlic, sliced in slivers
2 tbsp. olive oil
1/2 tsp. tumeric
What to do:
1. Slice the sausages into bite-size pieces.
3. Slice and dice the onion and garlic while heating the olive oil in a large pot. Add to the pot and heat until the onions are translucent.
6. Add both types of beans and continue to simmer for at least 5 minutes more.
Serve with your favorite bread or dinner roll.
For a chance to win a signed copy of TOASTING UP TROUBLE, leave a comment telling me what is your favorite soup recipe! Winning name will be drawn Friday at 5 p.m. EST.
The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!
Book #2, ROUX THE DAY, is coming in March, 2017!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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Also appearing at www.killercharacters.com
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and on Twitter @erika_chase.