Saturday, October 12, 2013

walking in the woods and soup

There's nothing like going for a hike in the woods and then coming home to a steaming bowl of soup.




Our weather has been so beautiful lately. Clear blue skies. More and more signs of autumn. Colors. Smells. Sounds. Crunchy leaves underfoot.




Soup is such a perfect autumn food. You make a big pot of it and can eat for days, having plenty of time for adventuring. Most of the time I like to throw soup together without using much of a recipe, but there is one soup whose recipe I like to follow because it's such a good combination of ingredients. When I created it, I had something very specific in mind, but I couldn't find a recipe that I really liked, so I made my own. It's Matthias' favorite soup and I don't make it very often because it takes a lot of ingredients and a bit of time, but it's very worth it. It's tasty and healthy and a perfect post-hike meal.




Autumn Colors Soup

1 tablespoon olive oil
1 medium onion, diced
2 (or more) cloves minced garlic
1/4-1/2 crushed red pepper flakes
2 medium potatoes, chopped
2 medium carrots, chopped
4 cups broth (I used chicken)
2 cups cooked cannellini beans (I used dried, but canned work fine, too)
1 bunch kale, stemmed and shredded or 1 packaged pre-chopped kale (prepackaged saves a lot of time)
12 oz. turkey keilbasa (or your favorite sausage)
1 large can of tomatoes (with juice) or equivalent chopped fresh tomatoes
salt and pepper to taste

  • Heat olive oil in a large pot over medium heat. Cook onion till soft, stirring, about 2-3 minutes
  • Add garlic and red pepper. Cook until fragrant, about 1 minute
  • Add potatoes and carrots, stir and then add broth
  • Bring to a boil and then reduce heat, cover and simmer until potatoes are tender
  • Puree soup (broth, potatoes, carrots, onion, garlic) with a hand blender (or use a blender)
  • Add tomatoes and kale to the pureed soup. Simmer about 10 minutes
  • Add beans and sausage and simmer about 5 more minutes, until beans and sausage are hot and kale is completely wilted
  • Add salt and pepper to taste
  • Serve with crusty bread

This soup is even better the next day and it freezes well. Even after being re-heated the kale still has a bit of crunch.

Wishing you a beautiful weekend!


4 comments:

  1. Your photos are gorgeous as usual Anne. It is so cold,wet and dismal here at the moment. I could certainly do with a bowl of your cheery soup!

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  2. Hi Anne,
    Just stopping by for a visit and enjoying your beautiful photos. That soup looks delicious - I will have to try it!!

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  3. Beautiful and inspiring post. Lovely photos and that soup looks so yummy. Big hug to you Anne

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  4. Those leaves are gorgeous! Its soup weather around here too.

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