This is the perfect soup to head into the weekend, or any day for that matter! I use this base for absolutely every soup I make, its quick, easy and so yummy!
- 5 Celery Stalks
- 3 Carrots
- 2 Idaho Potatoes
- 1 Lemon (squeezed in at the end)
- 1 Tomato
- 1 Onion
- 4 Cloves of garlic
- 1 container of your favorite Chicken/Veg Stock
- Salt and pepper to taste
- 6 cups of water
Now here is the super easy part…. Grab the biggest pot you have, preferable a cast iron (I use this one). And chop everything up! I keep my pieces on the bigger size so the soup feels more rustic. I let the veggies sweat it out for about 10 minutes, just to get their flavors going then I add in the water and stock. This can simmer on your stove top for as long as you need. This is great in the fridge for up to a week or you can freeze it in small containers to use down the road.
How to make this into any soup
Now to the good part… Sausage and Bean Soup. To convert my standard base into the yummy winter soup I just add
- 1 Can Cannellini Beans
- 1 Can Diced Fire Roasted Tomatoes
- 2 Sweet Sausage links
- 3 Spicy Sausage links
Sausage can be so fatty, so I like to cook the links first in the oven to render out some of the fat. It takes about 30 minutes at 375 then, I chop up the sausage into bite size pieces, throw in the beans and tomatoes. This takes about an hour to simmer on the stove to let everything come together!
Id love to see what y’all do with the base! Leave your pictures down below!