Soup has been a struggle for me the last few weeks. Not only do I currently have a major aversion to all things chicken, but the idea of soup just hasn’t made me think “YES, that’s what I want to eat.” Normally I’m a total soup-a-holic. Like 4 out of 5 days for lunch, easily. Working close to Wegman’s helps, as they have the best soup/salad bar ever, but I haven’t really been in the soup-making game myself. Then I found myself with a fridge full of kale and the only thing I could think about was soup. But also ice cream. Not with the kale. I just always think about ice cream.
This ended up being more of a “let’s clean out the fridge!” soup, as the theme of the weekend was getting rid of stuff. For example, we got rid of a desk we’ve had since we lived in our apartment 5 years ago, in which we found the following:
- A charger for my Palm Pilot (which I thought was THE coolest phone ever.)
- My wedding planning binder with some pretty horrific concepts (pre-Pinterest days, people.)
- Brandon’s tax info from 2003
- Approximately 12 dead bugs
- And some very embarrassing pictures of us when we were rowdy 21-year-olds and my eyebrows barely existed
Good riddance to all. (And welcome back eyebrows.)
Which brings me back to the metric ton of kale from our fridge that was thrown into a pot with some other tasty items like spicy Italian sausage and some red quinoa. Why do I keep buying bags of quinoa? I’ve got like 7 open bags of it in my pantry. I digress. Into the soup it went and it was a wonderful decision. You could pretty much throw any root veggie in here too and it would be delightful.
Sausage, White Bean, Kale & Quinoa Soup
Time: 10 prep, 30 to cook
Serves: about 6
1 T coconut oil
5 links spicy Italian sausage, casing removed
3 carrots, chopped
2 cloves garlic, minced
8 cups vegetable stock (or chicken if you prefer)
1 cup quinoa, rinsed
3 cups kale, shredded & stems removed
1.5 cups cooked white beans (or 15oz can)
Directions: Heat coconut oil over med-high in a large pot or dutch oven, and add sausage. Cook down, breaking into small pieces until cooked through (about 7 minutes). Remove and drain grease. In the same pot, add carrots and cook for about 5 minutes, then add garlic and cook until fragrant, about a minute. Add cooked sausage back to the pot and pour in broth or stock and bring to a boil. Add quinoa, reduce to a simmer, cover and cook for 12 minutes. Toss in kale, simmer for another 5 minutes. Reduce heat to low and add white beans, let them heat up for a few minutes before serving.
I think my sentiments on soup have finally turned around and I’m back to my usual ways. Thankfully this means I’ll be spending a lot less money going out for lunch every day and my fridge will be a little cleaner. Also I am growing a human so perhaps less grilled cheese and more vegetables is the right choice on it’s own. But don’t forget the ice cream.