Now that winter is upon us, soup season is officially open! Soup is one of my favorite things to make, not only because it's warm and comforting but also because you can throw any number of items together and a dish that's incredibly tasty. I recently had an amazing vegetable soup at a local restaurant and decided to recreate it at home with a few changes (like meat!).
Below is my recipe for semi-homemade Sausage and Vegetable Soup. You'll need a juicer to make it my way, but if you don't own one you can substitute 4 cups of premade veggie stock. Enjoy, and be warm.
Sausage & Vegetable Soup
- 1 bunch of celery
- 1 bag of baby carrots
- 3 small russet potatoes
- 2 small onions
- 4 cloves of garlic
- 1 can diced tomatoes
- 1 can chopped kale
- 1/4 cup basmati (or white rice)
- 1 lb. bulk sausage
- 2 cups tomato juice
- 2-3 cups chicken broth
- 1 cup water
- salt and pepper
- Crumble the sausage into a skillet on medium heat. Liberally season with freshly ground black pepper; stir. Cook until brown.
- While sausage is cooking, chop 1/3 of the carrots, 2 stalks of the celery, potatoes, onions, and garlic. Add to large stock pot along with diced tomatoes, kale, and basmati.
- In your juicer, juice the remaining carrots and celery. Pour the juice into the pot along with the tomato juice, chicken broth, and water. Stir in sausage.
- Place pot on stove on high heat. Season liberally with salt and stir. When soup begins to boil, cover partially and reduce heat to low-medium. Cook, stirring occasionally, until potatoes are tender (I like it if the celery and carrots are still a bit crunchy) and rice is cooked.