Not to be "outdone" by the French, however here is my
Soup of Vegetables with Smoked Sausage
32 ozs. chicken stock in a box
14 to 16 oz. sausage, smoked, cut into 1/2" thick slices
1 bunch kale, hand torn into bite size pieces
28 oz. garbanzo beans, in a can, drained and rinsed
2 to 3 whole carrots, peeled and sliced in 1/2" thick pieces
2 to 3 potatoes, red, or russet, cut into 3/4" pieces
1 whole onion, cut as you like
1 whole zucchini, cut as you like
1 tbs. smoked paprika
2 tsp. salt
1/2 tsp. black pepper
Have you another vegetable in the house or 'frig? Throw it in the pot too.
I used a 9 quart stock pot for this soup.
Pour the chicken stock in the pot. Add 32 ozs. of water. Heat on low, covered to conserve fuel.
Cut the veggies and sausage as above, or any way you prefer. Reserve the sausage. When the pot comes to a boil, throw in all the vegetables. Add water to bring the water level to the level of the vegetables mass. When the pot returns to a boil, lower to the lowest simmer possible, cover. Set a countdown timer for 25 minutes and enjoy something else, while you wait.
After the 25 minute cooking time, taste for salt and pepper. Add the sliced sausage and the paprika. Cover the pot, continuing to heat on low for 10 or 15 minutes.
Serve in pre-heated bowls with baguette and butter. A salad makes this a complete meal.
Cook's Note. What is cooking here is the vegetables are infusing the chicken stock, like a tea. The slow heating allows the vegetable matter to hold it's shape and texture but give off it's flavor. The smokey meat compliments the smokey paprika. This soup is even better the next day.
|Costco Sized Container - You won't use it all for this recipe.|