Super Soup

Last post I bragged about the warm weather here. Yesterday it snowed at our house. Serves me right.

To be honest, though, there’s something nice about (small amounts of) cold weather (when you live in an otherwise temperate area and have a lovely and efficient wood-burning stove and a wonderful significant other to keep you warm).

It’s certainly great soup weather.

I think I’ve made three or four batches of this soup already this year. I know Super Soup is a pretentious recipe title, but it sounded a lot better than Legume and Green Leafy Vegetable and Orange Vegetable and Spicy Sausage soup.

See, this soup is super versatile.

I’ve made it with lentils and with adzuki beans, but I imagine black beans or garbanzo beans would also be delicious.

I’ve made it with lacinato kale, but any leafy green – chard, spinach, collard greens – would do.

I’ve made it with sweet potatoes, butternut squash, and kabocha squash, but there’s no reason you can’t use acorn squash or pumpkin or whatever suits your fancy.

And while I usually make it with spicy sausage, you can make it with sweet sausage (pork or turkey), with tofu or tempeh crumbles, or with extra legumes in place of the meat/meat substitute.

This soup is also super healthy (well, at least in my book) – plenty of vegetables, lots of good protein, and a warm, filling broth.

Mostly though, this soup is super delicious. At least in my humble opinion.

Super Soup
Inspired by many soup recipes out there, including this one and this one

1-2 cups cooked legumes, like adzuki beans or lentils (follow the package directions to cook), or canned garbanzo beans or black beans
4-6 cups chicken or vegetable stock
2-3 cups squash or sweet potato, peeled and cubed
1-2 tablespoons cumin
1-2 teaspoons cinnamon
1-2 teaspoons chipotle chili pepper or regular chili pepper (up this if you’re not using spicy sausage)
1 lb spicy sausage
2 bunches leafy greens, like lacinato kale or Swiss chard

1. Cook your legumes if they’re not already cooked.

2. Bring the stock to a low boil and reduce to a simmer. Add the squash or sweet potato chunks and the spices. Simmer until the squash or sweet potato begins to get tender, probably at least 30 minutes.

3. Meanwhile, brown your sausage over medium-high heat in a separate pot. We like removing the sausage from its casing first to get chunks of sausage, but if you like coins better, that works too. Be sure to break open a few pieces to make sure they’re cooked through.

4. Wash your leafy greens and roughly chop.

5. Once sweet potato or squash is tender, add greens, sausage, and legumes to the pot. Simmer for 5-10 minutes to heat through. Taste for spices and adjust as necessary. Enjoy with people you love.

show hide 4 comments

Cary’s Mom Wow! That’s also a super picture of the soup – the first one.

Violet i’m glad the snow didn’t stick, or we wouldn’t have been able to make it up your crazy steep drive way. sounds like there’s more snow on the way though. definitely soup/stew weather!

Megan Cary’s Mom – thanks :)

Violet – true! I’m thinking sweet potato-black bean chili may be necessary :)

HB yo I have this fantastic image of you losing your sh*t from wedding planning and resolving your insanities by making that spiral, bean by bean.

Let me keep it. Even if it’s not real.

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