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Saturday
Jan192013

Hearty Winter Soup

Although I eat mostly vegatarian, I like a little meat every once in a while. A one-pot soup on a winter night is filling, warm, healthy, and yields several days of leftovers which can be frozen in handy portion sizes for quick meals. Here is a soup I came up with this fall. Feel free to substitute different beans, potatoes, or eliminate something and add something else. It's great if you have a big dutch oven to roast the veggies in; it not only cuts cook time but adds a nice depth of flavor, but if not, just sautee on the stove top.

1 medium onion, chopped

2 leeks, slices into thin rounds

2 medium carrots, cut into rounds

1 Delicata squash, diced with skin on, or about 1 1/2 cups diced Butternut squash, peeled

about 10 small red potatoes, cut into quarters

2 TBSP dried Thyme

2 TBSP Olive Oil

2-3 Bangers, uncooked and sliced into diagonal 1/2 inch pieces, such as Spencer's Jolly Posh Foods Pork and Herb Bangers

1 can cannellini beans, drained and lightly rinsed

8 cups chicken stock ( heck, use powered bullion in a pinch)

1 cup grape tomatoes, sliced into halves

1 small bunch lacinato kale, chopped, large ribs removed

5-8 calabrian peppers, seeds removed, cut into quarters

salt and pepper to taste

 

If using a dutch oven, turn the oven on to 350 degrees. Chop your onion, leek, carrots, squash and potatoes, and set aside. Slice the bangers and remove casing. Add olive oil to your dutch oven or a large sautee pan and put on a stove burner at medium heat. Heat the oil and add the onion and leek, sweating them for a few minutes, then add the banger slices and cook for about five minutes, stirring carefully until bangers are just cooked through. Turn off heat and remove banger slices to a bowl. Add the carrots, squash and potatoes to the dutch oven and toss to coat. Add the thyme and, if you want, some pepper or salt. Put the lid on the dutch oven and roast the veggies for about 20-30 minutes, until al dente. If you don't have a dutch oven, simply keep the veggies in the sautee pan on the stove and cook over medium-low heat, stirring occasionally for about 20 minutes.

Remove veggies from oven (or transfer from sautee pan to large soup pot) and add the chicken broth and beans and bring to a simmer on the stove top. Add the kale and simmer for ten minutes. Add the grape tomato halves and the calabrian peppers and heat five minutes longer. Adjust salt and pepper seasonings.

Serve with a few toasted baguette slices.

 

 

 

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