1 large green bell pepper
1 medium yellow onion
2 large stalks of celery
2 thick carrots (I should have done three... I LOVE carrots in soups!)
1 cup chopped green cabbage
3 cloves of garlic pressed through a garlic press
Sea Salt and Black Pepper
1 palmful oregano
1 palmful cumin
1 palmful paprika
2 pinches of rubbed sage
1 package of pre-cooked smoked turkey sausage
2 tbsp Extra Virgin Olive Oil
32 oz of Low Sodium Chicken Stock (I used two 14 oz cans and some leftovers from soup last week)
1 14 oz can low-sodium diced tomatoes
2 15 oz cans pinto beans
1 1/2 cups (or more...) of frozen corn
Sautee the first 6 items in stock pot with Olive Oil and spices for 8-10 minutes. Meanwhile, brown the sausage. Add spices to this if desired.
Add stock, tomatoes, beans, and sausage to vegetables. Bring to a boil, then simmer for 20 minutes.
Add corn and simmer for another 5-10 minutes.
Serve and enjoy. I sure did. :-)
Sounds yummy! A tip I learned at an olive oil Company.... Try using regular virgin olive oil when cooking - it has a higher smoking temperature. Extra virgin gets hot too fast, and you might notice a flavor difference in cooking. I use EV just for cold - salads, etc., and V for cooking. I like to "cook" the spices like you did too, before adding liquids. Doesn't it seem to bring out the flavor?
ReplyDeleteI almost always like using spices as soon as possible to infuse everything with flavor.
ReplyDeleteI didn't know that about the olive oils... Interesting!