In just a few weeks we went from 80° to frosty morning grass and snow on the mountains. Flannel sheets on the bed make it almost impossible to wake up in the morning, and we are greeted by our frozen breath as we step outside and head for school. There is woodsmoke in the air, and soup on the stove.
I am so excited that soup season is finally here! I love the smell of warm soup floating through the house on a chilly afternoon. One of my favorite things about soup is how versatile each recipe is. You can look at a recipe and follow the basics, but add a little here or there depending on what you have in your fridge. I had one last summer squash from the garden I threw into this soup, as well as a handful of fresh herbs. Come winter I might add butternut squash. No sausage? No problem--make it meatless. Swap out the kale for chard.
Soup is the best.
Soup is the best.
I wanted to share another recipe from the cookbook I photographed. Along with all kinds of meaty entrees, vegetarian dishes, sides, pastas, and the best desserts ever, there are eight different soup recipes for you to fall in love with. Classics like chicken noodle and beef stew, and new recipes for you to try like Corn Chowder with Bacon and Chives, and Red Curry Carrot Soup. The Creamy Chicken and Rice Soup has been a huge hit on #thefamilyflavor hashtag on Instagram.
Find the book HERE
From The Family Flavor:
This soup has three things going for it. Sausage, slow cooker and loads of healthful veggies and beans. Everyone loves a good slow cooker recipe, something to throw together in the morning and let simmer throughout the day. This recipe involves a bit more than just throw-in-the-pot-and-stir. But to avoid the inevitable evening dinner time chaos, take a few moments in the morning to chop up the zucchini and kale and also cook up those Italian sausages so they will be ready to stir in before serving time. And on your way home, drop by your local bakery and pick up a loaf of good, crusty bread.
Slow-Cooker Italian Sausage and Vegetable Soup
from The Family Flavor
from The Family Flavor
2 15 ounce cans diced tomatoes
1 15 ounce can tomato sauce
1 15 ounce can cannellini beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
3 cups low-sodium chicken stock
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
⅛ teaspoon fennel seed
⅛ teaspoon crushed red pepper flakes
1-1 ½ pounds sweet Italian sausage links
1 small zucchini, quartered lengthwise and sliced
2 kale leaves, stemmed and roughly chopped
Shredded Parmesan cheese, for serving
In the slow cooker pot, add diced tomatoes, tomato sauce, both beans, chicken stock, onion, garlic, salt, basil, oregano, rosemary, thyme, fennel and red pepper flakes. Stir well to combine and set slow cooker to low. Cook for 6 hours.
In a large skillet over medium heat, cook sausage links for 15 minutes, flipping once, until sausage is cooked through and set aside. Once cool enough to handle, slice sausage into ½-inch thick slices. Add sausage, zucchini and kale to the slow cooker and stir well to combine. Cook on high for 30 minutes. Serve soup with Parmesan cheese on top.
Yields 8 servings.
And soup would not be soup without some kind of warm bread on the side. Our cold windy Sunday called for cornbread out of the oven and honey. I made up this recipe a few years back and it is one of our fall favorites.
Whole Wheat Pumpkin Cornbread
1 cup whole wheat flour
1 cup cornmeal
4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
pinch of nutmeg
1 cup milk
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
1 cup pumpkin puree (fresh or canned)
Mix dry ingredients in one bowl.
Mix wet ingredients in another.
Slowly combine and stir until just mixed.
Pour into well buttered pan and bake at 425° for 13-15 minutes, or until toothpick inserted in center comes out clean.
top with butter and honey and enjoy!