Recipe: Winter Country Soup
Rachel's Winter Country Soup Recipe which was served at the first PSSS.
12 servings
- T butter/olive oil
- small onion, chopped
- carrots, peeled and chopped
- celery stalks, chopped
- pound smoked sausage, sliced (I used Earl Campbell's smoked sausage)
- cups frozen corn
- cans (15 oz each) great northern beans, rinsed and drained
- cups chicken broth
- cups fresh kale, chopped (with the stem removed)
Salt, pepper, cayenne pepper, steak seasoning, to taste
Heat your fat of choice in a large soup pot, and then saute the onion, celery and carrots until they're soft. Toss in the sliced sausage and saute briefly, then add in the chicken broth, corn, beans and kale. Heat through and season to taste. Allow to simmer for 30 minutes or so to meld the flavors.
NOTES: I probably used more than 1 pound of sausage per recipe, lol! So adjust according to your taste and how many people you're feeding. ;)
I also prepared this the day before and put it in the fridge overnight, so the flavors really developed for a long while. I think this is one soup that gets better the next day for sure!