I’m a huge fan of soup all year round. It’s warm when it’s cold and it feels light when it’s hot. Soups are a tasty way to get a daily dose of vegetables and protein. Delicious and nutritious? It’s like a food fairy tale… but not. This is a “chop, chop, in the pot” recipe, so it can’t get much easier. And may I suggest eating it with a hunk buttered corn bread?
As organic as possible:
2 Tbsp olive oil
1 medium onion diced
2 cloves garlic minced
3 rainbow carrots diced
3 cups chicken broth
14 oz chicken Andouille sausage
3 – 15 oz cans Great Northern beans, drained
1 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 freshly ground black pepper
1/2 tsp salt
Heat oil in dutch oven style pot on medium heat. Sauté carrots about 1 minute, add onion. Let cook about 2 – 3 more minutes and add garlic. Sauté vegetables for another minute and add broth, sausage, beans, cumin, oregano, cayenne, pepper, and salt. Bring to a simmer and reduce heat, allowing to simmer for 25 – 30 minutes. And if corn bread is not an option, a hunk of crusty white bread or maybe tortilla chips should suffice… Enjoy!