This weekend has been a weekend of cooking soup. While it wasn't exactly Fall weather here in September in this High California desert, it was cooler than it has been and the air-conditioning worked well. I have been trying to restock my freezer soups with leftovers from my weekly soup night, but we haven't had many leftovers lately, so I decided to cook up five different recipes and freeze them for lunches and such. This first one is actually the last one I made and it was loosely based on one I found in a cookbook on my shelf titled The Ultimate Soup Bible by Anne Sheasby. I deleted a few of the printed ingredients from that recipe and added a few of my own.
Ingredients
1 T. olive oil
1 cup diced onions
2 stalks celery sliced
2 cloves garlic
2 pounds yellow potatoes, diced
2 carrots sliced
6 cups chicken broth
1 tsp. sea salt
1 tsp pepper
1 T. Italian Seasoning
1/2 T. Favorite all-purpose soup seasoning (I used Tatyana's)
1 pound ground turkey sausage, browned and drained
4 ounces arugula
Directions
1. Heat olive oil in pot, and cook the onion until translucent. Add in the celery and garlic and cook 1-2 minutes more. Add potatoes, carrots, chicken broth, salt, pepper, and seasonings.
2. Bring to a boil and let cook until potatoes and carrots are soft. Add sausage and cook 5 minutes more.
3. Remove from heat and stir in arugula. Freeze for eating later or Add toppings of choice (cheese, etc. and serve)
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