I have a confession: I am really weirdly picky about soup.
Cheese had better be involved. Also, if there is cream in that situation, that’s even better. Bean-based soups are pretty good, too. But broth-based soups? Not exactly a fan. In fact, I tend to avoid them if possible. Sure, I’ll eat them…they just aren’t my favorite.
So when I found a broth-based stew recipe in Midwest Living magazine, I was surprised to find that it was calling to me, begging me to make it happen in my kitchen. I mean, of course I had to alter it quite a bit…but the general structure is still there. And there isn’t a drop of cream or speck of cheese in sight. And you know what? I really liked it. WEIRD, I know.
In fact, my father has declared this to be his new favorite soup of all time. Big statement, right there. I think he would eat an entire pot of this soup by himself if he could. But if you’re going to eat a giant pot of soup, this might be the one to choose. It’s hearty and will warm you up from the inside out, but is full of all sorts of winter veggies to keep you healthy during these long, cold months. Plus, it freezes extremely well, making it a great option for making ahead and reheating later. Consider serving it on top of some brown rice for some extra hearty goodness.
Maybe this is all a sign that I’m starting to grow up and appreciate soups that are actually good for me…Yikes!
Adapted from December 2012 Midwest Living Magazine.
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 quart low-sodium chicken stock
- 2 cups cubed sweet potato
- 1 can diced tomatoes undrained
- 1 8- ounce can tomato sauce
- 1 teaspoon each dried parsley and dried oregano
- 1/2 teaspoon black pepper
- 1 cup cooked chicken
- 1 13- ounce package smoked turkey sausage sliced
- 1/2 bunch kale stems removed and cut into manageable pieces
- In a dutch oven, saute onion, carrot and garlic in the oil until onion is soft. Add stock, potato, undrained tomatoes, tomato sauce, dried herbs and pepper. Bring to a boil, reduce to a simmer and simmer 20-25 minutes, until potato is tender. Stir in chicken, sausage, and kale. Simmer until heated through and kale is wilted.
- Will last for about 4-5 days in the refrigerator and 3 months in the freezer.