Kitchen Sink Soup
In long ago times when things were harder not much in the refrigerator want to waste. At least not in our home. Well for me that tradition kind of stuck. So every once in a while with not everything on hand to made a special soup recipe I simply grab what is on hand in the fridge.
Last night was such a night.
So here is what I did and what I had on hand that needed to have something happen to get used before it spoiled.
- 2 links medium hot sausage
- 1/2 lb sliced mushrooms
- 2 Tbsp olive oil
- 1/4 cup sliced onion
- 1/2 tsp. garlic granules (Costco)
- 1 tsp my Italian herbs (use any of your choice)
- 1 cup celery sliced
- 2 carrots sliced
- 1/2 red bell pepper sliced
- 14.5 oz. can cut tomatoes
- 5 small Yukon gold potatoes cut in half
- 3 cans beef consomme (Campbells)
- 2 cans water
- 5 oz. Baby spinach
- Heat olive oil in large stock pot and saute onions and mushrooms about 3 minutes until the start to be golden. Add the sausage removed from casing and broken up, garlic and herbs saute another few minutes until sausage is cooked.
- Add celery, carrots, bell pepper, potatoes and tomatoes with juice. Stir and saute a few minutes more and add the consomme and water.
- Simmer on low until vegetables are cooked. Add the baby spinach and simmer for another 10 or 15 minutes until spinach is cooked.
- Serve with shaved Parmesan cheese and crusty bread.
- You can use any vegetables you have on hand. Use meat or not. The objective is simply put what you have in a pot and simmer for a quick hearty meal.