Jessica's Jottings:

On faith, food, family and frugality

Another yummy, nourishing soup: Sausage, Tomato and Bean

I guess the only good thing that comes out of Jess having a cold is that all of a sudden Jess wants to create super yummy, nourishing soups. The heat of the soup is lovely on a throat tired of coughing and the nutrients are great for bolstering an overworked immune system.

Sausage, Tomato and Bean Soup  

1 medium onion, cut in half, de-seeded and sliced
6 large button mushrooms, sliced
olive oil
1- 1 1/2 T. whole dried oregano, divided (to taste)
1 T. Redmond Real Salt, divided (or so, depending on whether or not your broth is homemade or storebought)
6 – 7 c. beef broth (It’s super easy to make your own…much cheaper, too!)
1 can diced tomatoes with juice
1 c. grassfed sausage crumbles
1 c. grassfed beef liver crumbles (yes…really. Why liver? I’m so glad you asked!)
6 oz. brown rice macaroni noodles
1 1/2 – 2 c. of Great Northern beans (This is approximately 1 can’s worth.)

1. Heat the olive oil in your soup pot over medium heat. Add mushrooms, onions, 1/2 tsp. salt and 1 tsp. whole oregano. (Please keep in mind that all spice measurements are approximate – when I’m creating recipes, I just add until it looks right.) Stir together and cover.

2. When onions and mushrooms have softened, add the meat crumbles. Stir together for a minute. (Or, if you’re like me and you just pulled them out of the freezer, re-cover and let them cook together longer – until the meat is pretty much all thawed out.)

3. Add the broth and the noodles. Cover and let it come to a boil, cooking long enough to cook the noodles. If you choose to sample at this point, you may want to go ahead and add more salt and oregano.

4. Once the noodles are cooked, add the tomatoes with juice and the beans. If using canned beans, be sure to drain and rinse them before adding to the soup.

5. Add salt and oregano to taste and let it simmer for several minutes. Serve with buttered toast or fresh biscuits. YUM!

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Wow! The new chicken noodle soup recipe

Bear with me…I just made this up and I’m trying to get it down before I forget! All of the kids ate it, hubby and I both got seconds…this is delicious!!!

1 large yellow onion, chopped
1 apple, thinly sliced and chopped (I used a gala)
4 carrots, sliced into rounds
3 largish mushrooms, cut in half and thinly sliced
1-2 stalks of celery, thinly sliced
8 oz. of elbow shaped brown rice noodles
6 c. of chicken broth (Next time, we’ll definitely be adding more!)
2 large garlic cloves, pressed
Approx. 2 T. of expeller pressed coconut oil
Approx. 2 T. of extra virgin olive oil
2 c. of shredded chicken
1-2 tsp. of Redmond Real Salt
1/2 – 3/4 tsp. of ground sage

1. Prep all of your veggies (or adjust heat of the burner down accordingly to give yourself more chopping time).

2. Melt coconut oil in your soup pot over medium heat.

3. Add onion and apple and cook together until softened.

4. Add carrots, mushrooms, celery, pouring the olive oil over the veggies and stirring to coat.

5. Cover the soup pot and let everything cook for a minute.

6. Add the noodles, stir and recover. Let cook for 3-5 minutes.

7. Add the chicken stock, 1 tsp. of salt and the garlic. Let everything come to a boil and cook until the noodles are done. This may vary depending on the type of noodles you use and, erm, whether or not your chicken stock was completely thawed out before you added it.  😉

8. After the noodles are cooked, add 1/2 tsp. of sage. Stir well and taste. Add more salt and sage to your taste. I always have to add extra salt because I make my own chicken broth. This ensures that it’s made with pastured chicken parts and that it is MSG (and other additives)-free.  (AND…it’s lots cheaper! When you’re using the leftover bones from whole chickens and veggie scraps such as carrot tops, celery roots and leaves, and onion peels, tops and bottoms – things that you’re already buying and would otherwise just go into the compost bin, it is, in my estimation – FREE! “Woot! Woot!” with a fist pump and all that.)  😉

9. Let it cool for a few minutes and serve. YUM!

I’d include a picture, but I burned up the camera’s batteries while recording the kids playing with their balloons in the hallway this morning. You’d never know they were sick to look at them!  🙂

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