Recipes from Howard Garrett – soups
Bean Soup
- 3 cans of beans – any kind – I use pinto, navy, and northern
- 2 large carrots
- 3 stalks celery
- 1/2 large onion
- 1/2 cup cream
- 1/4 cup sour cream
Instructions:
Place beans in pan and cover with water. Bring to a boil then reduce to a simmer. Add a rounded teaspoon of salt.
Chop carrots, celery, onion and sauté in olive oil till soft, then add to beans.
Season the beans and vegetables with Herbs of Venice (pepper, cloves, cinnamon, nutmeg, mace, and ginger.)
Add more pepper along with any or all of the following: thyme, basil, bay leaf, oregano, and a pinch of cayenne.
When the soup is cooked finish it by adding cream and sour cream.
Sausage Soup
- 12 oz sausage (I use turkey, lamb, or venison)
- 1 yellow onion, diced
- 2 carrots, diced
- 2 cloves of garlic, minced
- 2 tsp chopped sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups cubed butternut squash
- 4 cups low-sodium chicken (or other) broth
- 1 – 14.5oz can diced tomatoes (no salt added)
- 2 cups chopped kale
Instructions:
Heat olive oil, cook sausage crumbles, transfer after 5 minutes to plate.
Add Tablespoon of the sausage oil to the pan and add onions, carrots, cook 5 minutes;
Add garlic, sage, salt and pepper, cook 30 seconds
Stir in butternut squash, return sausage to pot;
Add broth and tomatoes
Boil then simmer covered 15 minutes until squash is tender;
Stir in kale.