During the winter, nothing beats a good bowl of soup. I am trying to start the year off right with exercising and following a food plan that is chock-full of vegetables. On some days, I succeed! Finding good, healthy food to cook is far easier for me than finding the time to exercise. This soup fits the bill for upping a vegetable intake. Feel free to substitute the sausage with shredded chicken or ground turkey. It will taste great!
minutes prior to peeling to facilitate cutting and handling the squash.
rimmed baking sheet. At one corner of the baking sheet place the tomatoes,
garlic and onions. Drizzle all of the vegetables with olive oil and stir to
evenly coat with oil. Sprinkle with salt and pepper. Put the pan in the oven,
stir occasionally and roast for about 25-30 minutes.
skillet until lightly browned and no visible pink. Drain the fat, and place
sausage on a paper towel lined plate. Pour the 2 quarts (less 1/4 cup) of stock
into a stock pan, over medium heat. Add the kale, cabbage, bay leaf, and thyme.
and garlic and place in a food
processor. Process until smooth. Pour the tomato mixture into the stock pot.
Bring the broth/kale/tomato mixture to a boil. Then reduce heat to low-medium
and simmer until the kale is tender, about 20-30 minutes.
broth into the baking sheet to scrape and loosen the yummy browned bits from
the pan. Pour this liquid into the stock pan.
minutes until the entire mixture is hot.
Lookout Point Lakeside Inn
The Arkansas Broad