9.08.2011

Spicy vegan 'sausage,' kale and white bean soup

It's so official.

I'm moving to Alaska or maybe even Russia - I don't really care where, as long as it's cold and there's an operating stove.

Today, I rekindled my love affair with soup.

I know, you're thinking "big deal Chubby Vegan Mom, I eat soup all the flipping time."

And I'm all "yeah, but I'm not talking about Campbells here, I'm talking made-from-scratch, chopped up the ingredients with my own hand and stirred in my own pot, soup."

After a few days of fall-like weather, I've found myself craving all things autumn, from soup to pumpkin cheesecake muffins.

So finally today I did it. I threw together a few ingredients and made a batch of soup I've been dreaming up in my head for the last few weeks.

(Chubby Vegan Mom is not responsible for your developing a desire to move somewhere way colder because this soup is that good).



Spicy 'sausage,' kale and white bean soup
(Serves A WHOLE bunch)
Ingredients:
1 32oz container of vegetable broth
32 oz of water (you'll just fill the veggie broth container up with water)
1 bunch of kale
1 tube of Lightlife Gimme Lean Sausage
1/2 bunch of carrots coined
1 sweet onion diced
15 oz can of diced tomatoes
15 oz can white beans
A handful of minced garlic (or to taste, I didn't measure this amount out)
A handful of pepper (or to taste, I didn't measure this amount out)
2 TBS crushed red pepper
2 TBS onion powder

Directions:
Take a big old pot and pour the veggie broth and water into it, then cook on medium heat.
Cut up all your veggies (carrots, onions) and rip your kale (I like to use the curly kind and I just rip the leafy part off of the stem) and throw them into the pot.
Add beans and diced tomatoes.
Add garlic, pepper, crushed red pepper and onion powder.
Reduce to simmer and cook for 45 minutes.
Tear Lightlife Gimme Lean Sausage into small chunks and toss them into the big old pot of soup.
Simmer for 15 minutes.
Enjoy (preferably with multi-grain rolls!)

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