After several days back up into the 60′s, Alabama is heading downward again to the cold weather. Today it’s in the 40′s and tomorrow it will be colder. I picked up the paper while waiting for my doctor’s office to open and came across this fabulous soup recipe! I decided to make it as soon as I got home for two reasons.
1. I love soup.
2. It makes only 2 servings.
DH doesn’t LOVE soup as I do and he really doesn’t love BEANS as I do. This soup is full of beans so it caught my eye right away. A soup recipe that makes only two servings is perfect since I’m going to be eating it by myself, and I have a very small freezer in the RV. Little room for freezing extra meals but I do it now and then.
This is a short-cut version of a Sausage and Three Bean Soup I found in the local paper. Here’s the recipe and a few photos.
Sausage and Three Bean Soup
Makes 2 servings
6 oz. low-fat turkey sausage
3 oz. olive oil
1 cup sliced onion
1/2 cup sliced carrots
1/2 cup sliced parsnips (double the carrots if you don’t have parsnips)
1 cup, rinsed and drained, canned red kidney beans
1 cup, rinsed and drained, canned chickpeas
1 cup frozen (or canned) baby lima beans
4 cups low-sodium, peeled tomatoes, diced, including liquid
1 cup fat-free, low-sodium chicken broth
1 tsp. ground cumin
2 tsp. chili powder (or to taste)
salt and fresh ground pepper
Heat olive oil in a large saucepan over medium-high heat. Add sausage slices, onion, carrots and parsnips. Saute 3 minutes.
I rinse my canned beans, even the reduced sodium, so rinse your beans.
Add kidney beans, chickpeas and baby lima beans, tomatoes, chicken broth, cumin and chili powder.
Break up the tomatoes with a fork if you used whole tomatoes. Bring to a simmer. Continue simmering 15 minutes. Add salt and pepper to taste.
Recipe came from the Press-Register, Mobile, Alabama
How much easier could this be??? 25 minutes from counter to table! This soup freezes well so you can double if you have freezer space. Doubling is a good thing in this case as each can of beans holds 2 cups and the single recipe calls for 1 cup. Double it and freeze some for another meal.
I stopped at the market on the way home from the doctor’s office to pick up the turkey sausage and the three cans of beans. I know my daughter will be wondering why I went to the dr., so here’s why. I went to have my blood pressure checked as it’s been high every time I’ve been in this new doctor’s office! White Coat Syndrome. I’ve been taking it at home for the past three weeks, along with changing my diet to be more mindful of sodium intake. That and losing a few pounds seems to have made the difference for me. Today it was within normal range as it has been at home each time I’ve taken it,and today it was in the normal range at the doctor’s office so no HBP meds for me! That was my goal!
I came home, put groceries away and immediately started in on my soup. I think the 2 servings is more like four but if you are a hearty eater, you might want a larger bowl than I will have. A few things I did when making the soup:
I rinsed every can of beans as there is so much sodium even in the reduced sodium cans, thus reducing my sodium intake even further. I did not use parsnips for two reasons. I couldn’t find one at Winn-Dixie, and I really don’t like them anyway. I doubled the amount of carrots instead.
The soup smells good, is high in fiber and reasonably low in sodium. It will be filling and I’m sure it will keep me feeling full for hours so, hopefully, no snacking!
I hope you enjoy this diversion from quilting and maybe you’ll give the recipe a try too. Let me know if you try it and what you think.
Make the most of your day.