I'm still enjoying a sunny vacation without Internet access. Instead, enjoy this pre-written post.
Soup is a great meal-time option around here. I especially like being able to make a giant pot of soup, freeze half and then eat the other half throughout the week. Soup doesn't require much skill to make, either. Just a bunch of things in pot simmering away. This soup is especially awesome because it's hearty, healthy and freezes well.
Sausage Kale Soup Recipe
2 mild or spicy Italian sausages, removed from the casings
1 onion, chopped
4 cloves garlic, diced
1 package of sliced mushrooms
1 can of diced tomatoes, drained
Two 32-ounce boxes of stock (I used vegetable, but any stock would work)
1 bag of chopped and rinsed kale
1 large sweet potato, peeled and diced into bite-sized pieces
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
Start by browning the sausage, which will take about five minutes. Remove from the pan and drain the fat. Add the garlic and onion and brown, then add the mushrooms and sausage again. Add the remaining ingredients and bring to a boil. The soup is ready when the sweet potato is tender, which takes about 10 minutes.
This makes six generous portions.