I created this recipe based on a recipe I found on Everyday Health that used a ham hock instead of sausage, and took about 2 1/2 hours to make. I didn't have that much time, or all of the right ingredients. I used what I had in the kitchen. We had this filling soup with country French bread.
Makes 10 servings
Prep 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Olive Oil
1 lb. lean steak/roast, cut into 1 inch cubes1 lb. link sausage*, sliced
2 medium yellow onions, chopped course
4-5 leaves, fresh basil, chopped medium
2 cups fresh spinach, chopped course
3 carrots, peeled and sliced
2 pinches Kosher salt
15 oz can, white kidney beans
1 can 14.5 oz diced tomatoes
2- 6oz. cans tomato sauce, sodium-free
6 cups water
5 bay leaves
3 teaspoons beef bullion, instant
Heat 2-3 tablespoons olive oil in a large, heavy bottomed pot over medium heat. Once the oil has heated up, add the steak, sausage, and salt. Heat, continuing to stir until all meat has been covered in the oil. Add the chopped onion, basil, spinach, and carrot. Stir and cook for about 5 minutes. Add the beans, tomatoes, tomato sauce, water, bay leaves, and beef bullion. Increase the heat to medium high and stir. When the soup begins to boil, turn the heat down to medium low and stir frequently. The soup will be ready when the carrots are cooked through and tender, about 20 to 30 minutes.
* I used chicken and apple sausage, but you can almost completely change the tone of the soup by using a spicy Italian sausage, or a sweeter sausage.
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