Colorful as well as flavorful, this soup recipe combines sweet potatoes and kale with chicken and . . . maple breakfast sausage? Yes. Just try it. It's yummy!
When the weather cools off I'm ready to make up a pot of soup. Seeing folks' soups simmering on Instagram compels me to head into the kitchen and make some soup for my family. Usually I open the fridge and see what farm share produce needs to be used up. I think all great soups started out that way--with whatever was on hand--and it remains my go-to method for soup making. Using flavorful ingredients (stock instead of water, sausage instead of unseasoned meat) are a couple of shortcuts to a warming, filling, and enjoyable soup experience.
In the past I've shared several soup recipes. My Spicy Corn and Sweet Potato Chowder remains perennially popular on Pinterest. (No charge for alliteration). The Six Ingredient Spicy Mustard Greens and Chorizo Soup was my first time using sausage for double duty--as both a seasoning and a protein--a short cut I now use often while cooking for my family. When we're feeling under the weather, my Thai Turkey Cold-Busting Hot & Sour Soup is just the ticket. And underpinning all of these soups--stock. Doesn't matter if it's chicken stock or vegetable stock, using the scraps left from the farm share and turning them into soup stock is just plain Frugal, Eco, Farm Fresh Feasting. Or so I coined it 4 years ago.
I keep a bag in the freezer and each time I chop carrots, onions, or celery--the tops, tips, peels and or skins go into the bag. Mushroom stems if I'm making beef or vegetable stock. Then I add some bones (for beef, turkey, chicken or ham stock) and I've got the beginnings of a great soup. In fact, I picked up chicken necks and backs at the farmer's market recently and my next 'day off project' will be to simmer a big ol' pot of chicken stock.