I am just super moody today. I think it’s something to have to do with the fact that Henry keeps eating everything that he can fit in his mouth, a little anxiety from being in a new clinical, not enough sleep, and…uh…some other reasons that involve me inhaling every morsel of chocolate I can locate. Totally moody.
When he got home from school and saw that I hadn’t gone to the gym, I was cooking and not taking photos, and alternating between drinking a hot mug of tea and a big ol’ glass of wine, he sprang into action. A movie, second mug of tea (and a second glass of wine), and all the M&Ms painstakingly selected from his bowl of trail mix later, I’m feeling better.
Now onto the blogging. I made this soup two days ago to use up a pile of leftovers, and am so happy with how it turned out. Packed with protein, super hearty, and every bite tastes so satisfying. Perfect for that midday pick-me-up at clinical and school.
Sausage, Kale, and Bean Soup (Crock Pot)
- 1/2 lb sausage (I used sweet Italian)
- 3-4 C broth (I had frozen turkey broth leftover from Christmas dinner)
- 1 small onion
- 2 cloves garlic
- 1 C dried white beans (I used navy beans)
- 1/2 C dried lima beans
- 3-4 small potatoes
- 1 large bunch kale
- 1 C cooked quinoa (1/2 C uncooked)
- salt and pepper to taste
- additional water
This soup is really easy, Crock Pot style. If you want, you can skip this first step, but I think it was pretty quick and improved the flavor a bit.
Brown the garlic, onion, and sausage in a pan. Spray the Crock Pot lightly with oil and transfer the garlic, onion, and sausage right over. Add the broth and the beans–add a few extra cups of water if you are using dried beans (it doesn’t have to be exact, but start with three or four–you can always add more later!), cover, and set to high.
Give it a few hours for the beans to cook. I think it took about three hours until the beans were softened and cooked thoroughly.
Next, peel and dice the potatoes, and add them to the Crock Pot along with the cooked quinoa (uncooked but rinsed is okay, too, but you’ll need to cook it a bit longer) and the diced kale. Toss in some more water if you need it!
It’s gonna look like a ton, but that’s okay. The kale will cook down a lot.
I gave the soup another hour or so for the potatoes to cook through and all the other flavors to meld. To season, I added a bit of black pepper and about a teaspoon of salt (my broth was unsalted). This will vary a lot depending on how salty your broth, sausage, beans, etc. are. Just make sure that you start out with a little and taste, taste, taste. That’s it! I wanted to let the sausage taste really shine.
Soup like this is the best because you can use whatever you want. Canned beans, leftover rice, frozen peas, wilty vegetables, whatever. It’s up to you. No meat? More meat? It’s all cool with me.
I’m not sure if you can tell, but I like soup. And I like having lots of soup leftovers for lunch for the week.
And now I just need to figure out how to set up a chocolate I.V. in my arm.
Either that, or just snuggle up to the heater underneath Fritz’s dresser like Henry does. Seems to make him feel better.