Tuesday, April 24, 2012

Hearty Spinach Sausage Soup

This soup came together from what was kicking around in the refrigerator...and isn't that always the best way for a soup to happen? It was delicious - savory, hearty and light, all at the same time. Served with some broiled cheese bread, this was a fantastic little supper!

(The cheese pictured above is called No Woman, from Beecher's Cheese in Seattle, Wa. It's a tasty white jack-style cheese with some Jamaican spices, onions and raisins.) 

Aunt LoLo's Hearty Spinach Sausage Soup
Serves 4 as a main dish, or 8 as a side dish

1 package smoked beef sausage, chopped (like Hillshire Farm sausage)
1 onion, chopped
3 carrots, chopped
4-5 medium tomatoes, cut into quarters
1 bunch spinach, chopped
3 cups frozen corn
Olive Oil
Salt and Pepper to taste

In a large dutch oven, brown your sausage. (Mine was frozen, so I put it in the pot whole, then removed it to chop it and added it back later. If you plan ahead, then go ahead and chop your sausage up, brown it, and move on to the next step with your sausage remaining in the pot.) If your sausage is a little lean, add some olive oil to the pot, then add your onion and cook until slightly translucent, about 5 minutes.

Deglaze the pan with a splash of water, then add your chopped carrots and stir. Add about 4 quarts of water and bring to a boil. Add chopped sausage (if you removed it at the beginning) and tomatoes and reduce to simmer. Cook until the carrots are tender.

Add your chopped spinach and corn, and return to a simmer. Continue to cook until the corn and spinach are warmed through. Puree lightly with an immersion blender and season to taste with salt and pepper.

Serve with grilled cheese toast and enjoy!