Soup, A Cozier Meal for Cooler Evenings

by Girl Gone Domestic

I love the cooler sunny days of  late August, but what I really love is that the temperature drops just enough to start serving hot soup for dinner again.  The garden is in its prime and that means all the ingredients for this yummy soup.  I love this soup because it can be varied in as many ways as you can think up, and it’s oh so chunky (my husband’s standard for a good soup).


Sausage & Vegetable Soup

makes 9 cups

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

5 cups homemade (or good quality store bought) chicken broth

1 1/4 cup cubed new potatoes

1/2 cup sliced carrot

1/2 cup raw rice

1 1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/4 teaspoon pepper

3 1/4 cups chopped fresh spinach, no stems

12 oz. grass fed beef italian sausage, casings removed,  cooked  until browned and crumbled

1/2 cup heavy cream

1/2 cup  raw whole milk (I use half a cup of each instead of using half & half which is homogenized)

Cook onion and garlic in oil until tender. Add broth, potatoes, carrot, rice, red pepper flakes and pepper. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add sausage and spinach; simmer, covered for 2 minutes. Stir in cream and milk; heat through, but do not boil.

Variation:  Diced ham may be added in place of the sausage. Add 1 teaspoon dill weed in place of red pepper flakes.

This post has been a part of Kelly the Kitchen Kop’s Real Food Wednesday.