SOUP
One of my all time favorites things to make an eat is soup.....hearty soups that are both healthy & make your tummy full & smile! I can eat soup in the Fall, Winter, Spring & Summer! My Dad always made soups and I loved them so much so I am keeping on the tradition.
This soup has no real name....I came up with it while in the supermarket last week. I always have the greatest ideas when I am walking through the produce section. Maybe it's all of the colors that get my mind going?? I can't wait to have a house and a yard one day just so I can have my very own garden. (Random thought sorry!!)
Also something you'll learn about me, that I blame on my parents, I do not cook with measurements...I cook by taste and sight. So sorry for those of you who need exact measurements....you'll have to get over it and trust yourself!! So here we GO......
INGREDIENTS:
- Carrots - 1 package
- Celery - 1 package
- Zucchini and or Summer Squash - 3 or 4
- Kale - 1 bunch...it looks like a lot but shrinks down to nothing (get the bag of kale bc it's easier, otherwise you have to cut out the middle vein & slice thin strips)
- Vidalia (sweet) Onion - 1 medium sized
- Corn (on the Cob) - 4 ears.....you can use frozen or canned but that's cheating!
- Barley - 3/4 cup dry
- Northern Beans (Cannelini) - 1 to 2 cans (rinsed)
- Chicken Broth - 2 large cans
- Stewed Tomatoes - 1 can
- Hot Turkey Sausage - 1 package (my fav brand is Shadybrook Farms)
- Chicken Breasts - 1 package
- Olive Oil
Seasoning: Salt & pepper to taste AND most importantly.....my SECRET WEAPON....Bell's Stuffing Seasoning. I use Bell's in all of my hearty soups, it gives it a SAVORY taste like no other.
PREP WORK:
- Boil a large pot of water and drop in corn on the cob, cut from cob & set aside
- Chop carrots & celery
- Chop zucchini...slice lengthwise and then cut so they are half moon shapes
- Rinse chicken breasts & set aside
- Remove casings from the turkey sausage and cut into bite-size pieces
DIRECTIONS:
Heat a large pot (the soup will ultimately end up in it) on medium high & add olive oil to coat. Add the carrots, celery & onions until they begin to soften & get tender. The onion will look translucent.
Add in zucchini and cook for another 3 minutes or so.
In a separate pan or pot brown the hot sausage and then remove the sausage when cooked and set aside in a dish.
Brown chicken breasts in the same pan you cooked the sausage in, then remove from the pot/pan & set aside.
Add the two cans of chicken broth to the veggie mixture & bring to a boil.
Add Bell's Stuffing Seasoning...a couple pinches will do.
Add the browned chicken breasts.
Add one can of stewed tomatoes
Add the browned hot sausage
Add the barley
Once the chicken is cooked through, remove from the soup & set aside to cool.
Add the Northern Beans
Shred the chicken
Add the chicken back into the soup
Add the kale and cook until dark green & tender.
Give it a good stir, check that the barley has cooked & that you have your appetite!
Serve & add Parmesean cheese. BON APPETIT!!!
Any veggie can be added, the sky is the limit....I think next time I will add some squash or eggplant.
I hope you like it!
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