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That’s What She Said Soup

January 3, 2011

A couple of years ago, when we were living on the East Coast, we went on a weekend ski trip with some friends.  We stayed in a beautiful old house in Stowe, Vermont and one night for dinner, our friends made an amazing soup.  The recipe had been passed down from a late uncle to our friend and he called it Uncle Joe’s Sausage Soup.  We all clamored for the recipe and he emailed it to us at the end of the weekend.  Being a little…on the raunchy side, this particular group of friends wasted no time making some…raunchy references to the soup.  I’m not going to go into it here, but suffice it to say, the soup was renamed (I think by me), That’s What She Said Soup.

I have made it many, many times since then and have loved it every single time.  I usually half the recipe (and have attached my halved version below), since I’m the only one eating it, but you can easily double the recipe in case you are making it for more people.  Oh and by the way, you can’t do anything wrong with this soup.  Add whatever on earth you feel like adding and delete whatever you don’t like.

First, brown the sausage

While the sausage is browning, cut up some carrots and celery.  Carrots and celery are so pretty together, aren’t they?

Oh, and the onion and garlic.

And while you’re at it, the potatoes too.  Don’t worry, you’ll have time, the sausage takes a bit.

And you know, just because you are awesome, have your honey pour you a glass of chardonnay.

Throw the onions and garlic in to a big pot with some olive oil for a minute or two.  Once they are softish, add the carrots and celery.

Once the carrots and celery have been hanging out in the pot for a few, add the cooked sausage and give it a nice stir.

Next up is the chicken stock and tomatoes.  Here’s the deal about tomatoes.  I don’t like ’em.  I decided this time to cut up a couple and toss the rest and just use the liquid from the can instead.  It ended up working out just fine, so do with the tomatoes what you please.

Your soup should look like this by now.  Yummm.

Time for a gratuitous picture of your adorable dog!

After about 10 minutes of letting everything simmer, it’s spinach time!  I add the whole darn bag.  Don’t be scared that it looks like way too much at first.  Spinach cooks way down, and fast.

See?

Add the potatoes at about the same time as the spinach.  Leave those skins on–they are delicious. Now step away from the soup for about 10 minutes.  Go check Facebook or do a sudoku or just drink that glass of wine your honey poured for you.

Now it’s time for the kidney beans. And herbs.  And the rest of the chicken stock.

After another ten minutes or so, add the green beans and corn.  And begin to ready your tastebuds because you are mere minutes away from bliss!

Top things off with some more herbs, salt and pepper to taste.

And then…

Serve!

I recommend some crusty french bread and a sprinkling of fresh Parmesan cheese.  And wine.  Don’t forget the wine.

 

Recipe:

1 pound of Italian Sausage (Remove from casing, chop, brown in frying pan until well-cooked, drain fat)

1/2 yellow onion – diced well

3-4 cloves of garlic – diced well

3 carrot sticks – sliced

3 celery stalks – sliced

3-4 red skin potatoes – chopped into fairly large chunks.  Put in cold water to keep from turning brown

1 bag of baby spinach

1 28 oz cans of plum tomatoes – take them out, dice them up, put back in liquid (or do whatever you want)

1 19 oz cans of dark red kidney beans – rinse well.

1/2 package of frozen green beans

1/2 package of frozen corn

1 quart of chicken stock

Parsley, basil, salt, pepper (or whatever you like)

  • Take a big soup pot and add enough olive oil to the bottom to sauté the onions and garlic until soft, stirring often over med-low heat
  • Add the carrots and celery and sauté a few minutes to begin to soften, stirring often.
  • Add the browned meat, stirring well.
  • Add the tomatoes and 1/2 of the qt. of the chicken stock, stirring well.
  • Medium heat until the surface breaks, then reduce to low heat.  (Maintain a high enough heat throughout to cook but not boil.)
  • In about 10 minutes add the fresh spinach, stirring to mix.
  • Drain and add the potato chunks, stirring to mix
  • In about 10 minutes add the kidney beans, stirring gently to mix
  • Add some fresh or dried herbs at this point and more chicken stock as needed.  Salt and pepper lightly to taste.
  • Continue to heat until vegetables are almost soft and add the frozen vegetables and stir gently and thoroughly and cook until done
  • Toward end of cooking add more herbs and salt and pepper to taste
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4 Comments leave one →
  1. January 3, 2011 7:45 am

    This looks thoroughly, awesomely delicious. Bookmarking right now! Oh, and I’m with you on the tomatoes… horrible things, but I can deal with them in recipes if they’re chopped up so small and so well disguised I don’t even know they’re there. This usually means that everything I cook gets a ton of crushed red pepper dumped in it, just so I don’t have to taste any tomatoes.

    • January 3, 2011 5:55 pm

      I hear you, RubyRed. Experiment with other tomato products when you make this and let me know how it goes. 🙂

  2. Laura Thuma permalink
    January 4, 2011 7:59 am

    Yum, Yum. What a professional looking blog today. Just as nice as Pioneer Woman or is it Pioneer Girl?

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