Sausage Lentil and Kale Soup

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Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.

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This was adapted from one of Rachel Ray’s recipes.

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Sausage Lentil and Kale Soup

1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
Dash nutmeg
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste

Simply brown and drain grease from your breakfast sausage.  Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.

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White Bean and Smoked Sausage Soup

This soup reminds me of the bean and bacon soup mom use to feed us as kids.

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I just threw it together and it surprised me with memories.
Funny when a food triggers nostalgic moments.

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White Bean and Smoked Sausage Soup

3 cup dry Great Northern beans, presoaked overnight and rinsed
7 ounces smoked sausage sliced
8 cup water
2 tablespoon granular chicken bouillon
1 cup spaghetti sauce
1 tablespoon cajun seasoning, I used Luzianne Cajun
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup sliced carrot

Put all ingredients in a covered pressure cooker and bring to a boil. Lower heat and simmer 5 to 6 hours.

#soup #beans #sausage

Sausage, Potatoes, and Sauerkraut

I love this easy recipe I came up with one winter day.

I don’t use kraut much but for hot dogs or this recipe.

It is what caused a desire to make my first homemade sauerkraut this year.

To add color a red diced pepper is nice, but I didn’t use one here.


Sausage, Potatoes, and Sauerkraut – by me

1 pound breakfast sausage
1 large onion , chopped
4 cloves garlic minced
1 cup water
1 chicken bouillon cube
1 quart sauerkraut
6 – 7 potatoes, scrubbed and quartered
1/4 teaspoon pepper

Preheat oven to 350.

Brown the sausage and onion very well in a covered cast iron chicken fryer. Make sure you have plenty of browned meat in the bottom,
but drain the grease as well as possible.

Add the garlic and then deglaze the pan with the water.

Add the bouillon cube, sauerkraut, potato and pepper. Bring to a boil and cover.

Transfer to the oven covered and bake for 1 hour.
Uncover and cut on the broiler.

Allow the top to brown under broiler about 5 minutes or until golden.
Watch closely as it will brown quickly.

Serve hot.