Sunday, May 17, 2009

Spinach and spice and everything nice soup. mmm!

Gigi says: If this soup were shoes, it would be a sexy pair of stilettos. It is fabulous in every way, simple, healthy, full of love, low cal and delish!

FYI: this soup should hang out until the next day before being served because the flavors continue to develop.

1 package of Italian Tofurkey sausage (if you are a meat eater, feel free to use chorizo here or spicy chicken sausage or spicy turkey sausage – whatever you like)
1 large or 2 small yellow onion – diced
4 cloves of garlic – crushed
1 can chickpeas – drained and rinsed
2 cans of northern beans – drained and rinsed
1 can of light kidney beans – drained
4 cans of chopped tomatoes w/juice
3.5 cups of fat free chicken broth (about 2 cans) – (or vegetarians use 2 cups of water plus additional 1.5 cups of vegetable broth to what is already listed)
1 cup of vegetable broth
¼ cup Italian parsley – chopped
6 oz baby spinach leaves
1 tsp salt
2 tsp pepper
1 TBS cumin
1 tsp chili powder
if you like heat, add a dash or 2 of red pepper flakes
(you can adjust the seasoning while it is cooling off)
****to make the soup a bit thicker, i ALWAYS dilute 1 tsp of cornstarch with a bit of the broth or some water and add it to the soup while it is simmering.***
( I freaking LOVE cornstarch. It is like magic!)

Chop up the tofurkey or sausage in a large soup pot that has a lid. Cook for about 5 minutes or until its browned. Add the onion and sauté for another 10 minutes. Add the garlic, chickpeas and beans and cook together for a minute. Add the tomatoes, broth, juice and bring to a boil. Lower to a simmer and add parsley and spinach. Simmer for an hour with the lid on. Season with salt and pepper and cumin.

Allow to cool and refrigerate overnight. Reheat the next day and Presto!
(This also freezes beautifully)

1 comment:

  1. This is my FAV!! Please let me know about any upcoming tasting sessions:)


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