Hot Soupness
As i've stated before, the best vegetarian sausages are from Field Roast. We love eating the Smoked Apple Sage sausages grilled or pan-fried, and using the Mexican Chipotle ones in recipes that call for chorizo. Luckily, my repeated requests to Philadelphia-are stores have been answered! Essene stocks all of the flavors and Bella Vista Natural Foods stocks two. We even saw Celebration Roast at Whole Foods; we'll get around to trying that soon.Recently, i've been making an awesomely hot and hearty soup using the Mexican Chipotle sausages, two per pot of soup.
707 Kale, Potato & Sausage Soup
Serves about 6
2 T olive oil
1 small onion, diced fine
2-3 medium waxy potatoes, peeled and cubed
2-3 cloves garlic, chopped
1 lb kale, washed well, stalks removed and leaves chopped
1-1.5 qts (4 - 6 cups) vegetable stock
1 small can tomato sauce
1 can chickpeas
2 Field Roast Mexican Chipotle sausages, cut into half lengthwise and then rounds
2 bay leaves
salt and pepper
Heat the oil in a big stockpot on medium heat. Add onions and potatoes. Cover and cook for about 5 minutes, stirring occasionally. Add the garlic and kale, cover to wilt for 1-2 minutes. Add stock, tomato sauce, chickpeas, Field Roast and bay leaves. Add a few cups of water if it's not soupy enough. Stir well and season with salt and pepper to taste. Bring to a full boil, then lower heat back to low and simmer 5-10 minutes until potatoes are done. Caution - soup will be very spicy hot!
posted by beXn @ 6:25 PM
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