Are you falling into the season today? The air is a crispy 52 degrees and I'm on my tenth cup of coffee as I write to you today. My husband and kids are outside decorating the yard with all things Halloween. It was really a perfect way to take a horribly underfunded landscaping mishap and turn it into a grave yard ... a grave yard of landscaping dreams to reawaken in the spring. I jest, kinda.
I'm inside watching the shenanigans unfold from my cozy nook while I cook up a crock pot of fall soup. The house smells delicious! I know when the three tired bodies make their way inside as the sun sets they will be hungry for something to warm them from the inside out. I'm confident this soup will deliver!
The soup took 10 mins of prep and has been on low in the crock pot since noon. Throw a side salad and a loaf of crusty bread with it (or even some Texas Toast slices) and viola! You are a dinner wizard!
Fall Soup
1 small flavored sausage (or you can omit sausage and use Beyond Beef Fiesty Crumbles)
4 large kale leaves (spinach will work too)
4 large rainbow carrots (the orange kind are fine too)
3 celery sticks
8-10 Yukon Gold potatoes (if you want to cut some prep time off of this just use a bag of frozen potatoes with bell peppers and onions)
1/2 red bell pepper
1/2 green bell pepper
1 small yellow onion
3 cloves of garlic (optional add more or less)
2 tbsp. Nutritional yeast (optional)
1 tbsp. per cup of water Chicken Bullion (or use vegetable bullion)
8 cups Water
Instructions:
In a lighted oiled pan, cook up the sausage with finely chopped green and red bell pepper and onion. Add the chopped potatoes. Make a hash. Season with salt and pepper.
Turn on crock pot to high.
Pour in 8 cups of water.
Add chicken boullion (1 tbsp per cup of water)
Add nutritional yeast
Add chopped vegetables
Once the sausage is thoroughly cooked, dump the sautéed hash into the soup
Let cook on high for 2 hours. Reduce to low for the next 2 hours. Switch to warm til ready to serve.
