A wild storm blew in this afternoon. The day began with clear, blue sky, warm temps and a south wind. It actually felt like spring, which would be lovely…except that I knew the truth. Mother Nature does this bait-and-switch thing every February. We have a few amazingly glorious days, just enough to make you eyeball the spring-ish clothes in your closet. And then…BAM! Shut down by a massive dose of winter. Mother Nature was definitely laughing today. Running a few errands, I noticed a wall of black clouds creep up over the mountains. Within a half hour, we had booming thunder, torrential rain and wind, and then the snowflakes began to fall. Naturally, I headed straight home for a big bowl of steamy soup.
There’s just something about a snowy, wet day that begs for soup. This one-pot minestrone soup is hearty, (mostly) healthy, and can be whipped up in less than half an hour. Plus, it makes tons and freezes brilliantly! So the next time Mother Nature pulls one on you, you can laugh right back at her as you pull some soup out of the freezer for an already-made meal. Sorry, Mother Nature! Not going to fall for your tricks. We’ve got soup and big fleecy blankets waiting for just such an emergency.
- 1 Tbsp. olive oil
- 2 red onions
- 2 lbs. mild or spicy Italian sausage
- 4 cloves garlic
- 2 tsp. dried oregano
- 5 cups chicken broth
- 5 cups beef broth
- 4 carrots
- 4 celery ribs
- 1 cup fresh or frozen white corn kernels
- 2 14-oz. cans tomato sauce
- 2 14-oz. can stewed Italian-style tomatoes
- 1 can black beans
- 1 can white beans
- 1/2 cup (or more) fresh basil
- Heat oil in large stock pot. Chop red onions, add to pot and sauté.
- Add sausage, and cook until browned.
- Add garlic and oregano.
- Pour broth into pot.
- Peel carrots, and chop carrots and celery. Add to pot, and cook until fairly soft.
- Add corn, tomatoes, tomato sauce and beans and heat through.
- Stir in basil right before serving.
*Add cabbage, zucchini, cauliflower...be creative and clean out your veggie drawer for this one!
*If you don't like it spicy, just use mild Italian sausage.
*If freezing a portion: Cool soup first. I like to use large freezer ziplocs to freeze. Label the bag, and add the date you made it as well as the amount you are freezing. I use a liquid measuring cup to measure and scoop it into the bag. Zip shut, making sure to let out all the air, and lay flat in freezer. This method takes up very little room in freezer, and bags can be laid right on top of each other.