A pros­per­ous win­ter sup­per

Noth­ing fits more per­fect­ly into a cold win­ter evening than a bowl of hearty soup. This one will warm your insides and put a smile on your face. Because it is sim­ple and easy, it’s also a fun soup to make with your spouse, part­ner, or old­er chil­dren.

This makes for a sub­stan­tial meal on its own.  Not some­thing you need to part­ner with any­thing more, except a side sal­ad or slice of bread.  Makes 4–6 serv­ings.

Here is the recipe:

2 onions, peeled and chopped

Olive oil

2 car­rots, peeled and sliced

2 cel­ery stalks, diced

2 red pep­pers, cored, seed­ed and diced

a pinch of hot pep­per flakes (to your taste)

4 gar­lic cloves, peeled and fine­ly chopped

1 bay leaf

1 t fine­ly chopped rose­mary

1 quart chick­en stock

1 pint of canned toma­toes

1 15 oz can kid­ney beans, rinsed or drained; or 2 c of cooked beans

1 pound Ital­ian sausage, cooked and drained

 

Gen­tly sauté the onion in 4 T of olive oil for 10 min­utes on low heat. Add the car­rot, cel­ery, pep­pers, hot pep­per flakes, gar­lic, bay leaf and rose­mary. Toss in the oil and cook 2–3 min­utes.

Add the stock and toma­toes and cook anoth­er 15 min­utes on sim­mer or until the veg­eta­bles are just cooked.

Add the beans and cooked sausage and cook anoth­er 5 min­utes. Adjust to your taste for salt and pep­per.

Serve as is, or top with a hand­ful of arugu­la and/or a spoon­ful of pesto.

I am blessed to have frozen veg­eta­bles from my sum­mer gar­den to make this soup.  If you are buy­ing pro­duce, choose organ­ic and local when you can.

Be well and pros­per and enjoy amaz­ing food this win­ter sea­son,
Mack­ey