People Keep Expecting Food
Posted: December 21, 2024 Filed under: Uncategorized Leave a commentThe problem with the Holiday season is everyone needs to be fed. There are parties to go to and special family meals, like Christmas Eve and Christmas Day, but then there is regular lunch. I try to and have some choices in the fridge so people can just have what they want and I am not cooking every meal. This time of year my favorite thing to have on hand is a really good soup with lots of vegetables.
I made a good one two day ago and it was so good I have eaten it everyday and so has Russ. It might not last long enough to be a meal choice during the high holiday days, but I want to memorialize it so I can recreate it. Especially since it was so easy. As I was throwing things in the pot I thought I tipped too much Italian herbs mix it, but it turns out the over seasoning really made it.
1 Butternut squash, peeled, cubed and salted and peppered, roasted in 350° oven for 25 minutes
2 T. Olive oil
2 Big sweet onions diced
4 cloves of garlic minced
6 big carrots, cleaned and chopped into 1/4 inch disks
1 28 oz. Can chopped tomato’s and liquid
1 can light kidney beans
1 can dark Kidney beans
5 spices mango chicken sausages, cut into 1/4 disks
3 quarts Chicken stock
4T. Italian seasoning
1 Big Bunch red kale, de-stemmed and chopped
Parmesan Cheese to sprinkle on top at serving
Roast the butternut squash.
In a stock pot, put olive oil and add onions and cook for two minutes on medium high. Add the garlic and cook another minute. Add carrots and cook until onions are translucent.
Add the tomatoes, cook another 3 minutes.
In a fry pan sauté the sausage until browned. Set aside.
Add the drained beans, butternut squash, Italian seasoning, and stock. Bring to a boil and reduce to simmer. After about 15 minutes add the sausage and cook another 15 minutes.
Add the kale and cook another 3 minutes.
Salt and pepper to taste
Serve with a sprinkle of Parmesan cheese.
Less Dana, More Good 