Recipe of the Month: November 2013


Almost all the leaves are gone, which means soup season is in full swing. I’m going to tell you my new favorite soup starter: bacon grease. Oh yeah. It started because I had all these little containers of bacon grease in my freezer and no chicken stock. I wanted something to give my soup some meaty depth, so I gave it a try. Wow. It was one helluva soup. (I’ve also tried it in my regular lentil soup, and again the bacon grease delivered.) Anyway, here is my offering for this month. Anything good in your soup pot lately?

Sausage and Kale Soup

  • 1 medium onion
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 5 potatoes, diced
  • 1 can white beans
  • 4 cloves garlic
  • 1 package roasted garlic chicken sausages, diced
  • 1 bunch kale, chopped
  • salt, pepper, thyme to taste

Saute onion in about 4 tablespoons of bacon grease. Add carrot, celery, garlic and potatoes. Fill pot with water and add white beans and spices. Simmer until veggies are soft. (I made this part early in the day and then just let it sit.) About an hour before serving, add the sausage. About 15 minutes before serving, add the kale. Serve with crusty bread on a cold night. (Like all soups, this one improves with age.)

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