Some of my friends and I have reached the age where it is not uncommon to lose a spouse to death. Often it's the wife who is left to find her own way through grief and towards a new life without the love of her life. Fortunately I still have Sweetie to enjoy time with and, even more fortunately in some ways, he is sweet about having a dear friend who lost her husband six months ago come and have dinner with us now and then. If you are used to eating with others it's tough to face eating alone night after night. So much more fun to eat with friends.
We had the pleasure of Paula's company tonight, but this time she insisted on bringing a main dish soup, and the dessert. Usually we provide the main dish and dessert and she brings a salad or side dish, so it was fun to turn it around, plus, she brought a wonderful, hearty, veggie packed soup that sounds like it is easy to make. We served it with freshly baked corn bread and a salad of avocado, cucumber and some of the last of our home grown tomatoes, dressed with a balsamic dressing.
I suspect that you could play around a lot with this soup, adding and subtracting a bit with the ingredients as you like, and it would still be a winner! I plan on making it myself soon.
Paula's Veggie and Sausage Soup
Serves 6
1 already cooked sausage...chicken apple is good, but Italian would be great, too
1 tablespoon olive oil or ghee butter
1/2 white or yellow onion, peeled and finely chopped
1 teaspoon (4 cloves) minced garlic
1 cup mixed frozen vegetables
1 can Amy's Hearty Minestrone soup
1 can Amy's Low Fat Minestrone soup
1 can baked beans (she used Bush's Vegetarian Baked Beans)
In a skillet sauté the onion with the sausage (which you have cubed) until the onion is soft. Add the minced garlic and cook over medium-low heat for 2 minutes, stirring often.
Transfer the sausage mixture to a soup pot and add the mixed veggies, the canned minestrone soups, and the canned baked beans. Add water until the consistency you like. Simmer for 30 minutes. Serve hot.
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