It's officially soup season in Chicago. I started by making one of my all-time favorites: Creamy Mexican Soup - I make it at least once a month in the winter.
I think I'll be adding this Sausage, Kale, & Navy Bean Soup to my repitore. I've never cooked dry beans before this and was pleasantly surprised on how it completely changes the soup's flavor and texture (not to mention saves some extra $). This soup can be easily cut in half - but if you use my quantities, you can always freeze the other half for later.
Sausage, Kale, & Navy Bean Soup
adapted from this recipe
1 lb. dry great northern beans
2 medium yellow onions, chopped
4 cloves garlic, minced
1 lb. spicy turkey Italian sausage (feel free to use pork sausage if you prefer)
2 (15 ounce) cans diced tomatoes
4 cups chicken broth
1 - 10oz bag chopped kale, remove as many stems as possible
salt and crushed red pepper to taste
1. Place beans in a large bowl, cover with cool water, and let soak in the refrigerator over night.
2. The next day, in a large soup pot, mix together onion, garlic, drained beans, and diced tomatoes. Pour chicken broth over top of everything and place sausage links on top.
3. Bring to a boil over high heat and cool until beans are soft and sausage is cooked, about an hour.
4. Once sausage links are cooked, slice into pieces, and add back to the soup. Stir in the kale until wilted and cooked through.
5. Add salt and crushed red pepper if desired. Serve hot.
What soups will you be making as the weather gets colder?