My Kale, Sausage and Bean Soup plus today's NHL schedule!
Hello Good Lookin Hockey Fans! For all of you who have been coming to my website for the last few years a BIG thank you! For all of the new audience a BIG thank you too.
As well as talkin hockey, I also cook. If any of you don't know, I am a single mum, living in Vancouver, with a hockey crazed son. Since our weekdays are busy, I cook a big pot of soup or lasagna, something to get us threw the week. Here is one of my favourite soup recipes. It is great after a long day, relaxing on the couch watching your favourite team play.
2) Chop onion, carrots and celery. I like to leave my vegetables a little larger in size so they keep their crunch.
3) Add onion, carrots and celery to pot and let sweat down until they begin to soften but are still firm. Add a little salt and pepper and stir every couple minutes. Reduce heat once vegetables have softened.
4) Cut butternut squash in half. Score it (cutting lines down the middle) spread a little butter, cinnamon, salt and pepper on the squash. Place in a baking dish and pop into heated oven. Again cook the squash until you can pierce it with a fork and the squash is soft. This can take anywhere from 20-30 minutes depending on the size of the squash.
5) Remove sausage from casing and fry in a pan until cooked through and slightly browned.
6) Drain and clean beans.
7) After cleaning the kale tear out the centre spine of the green. Then proceed to tear the kale into bite size pieces.
8) Now add your beans and vegetable broth to the pot with the carrots, celery and onion. Add equal parts water to the soup.
10) When you squash is done, scoop it out of the skin and toss into the soup. Again cube the squash up in sizes you like.
11) Add salt and pepper to taste. I also like to add garlic powder, paprika and thyme. But any spice you enjoy will do.
12) Finally add the kale and turn soup to a medium high heat until it gets to a slight boil. Serve and Enjoy!
A solid base to any soup is onion, carrots and celery.
Vegetable stock, two cans of beans (I go with a white bean but feel free to change it up or just grab what is in your cupboard) kale and butternut squash.
I slice the squash in half, score it a few times down the middle, add some butter, cinnamon and a sprinkle of salt and pepper. Cook at 425 degrees until a fork can pierce the squash smoothly.
Add the kale last. Kale won't wilt very fast, it is a firm leafy green. Adding it toward the end keeps a lot of the crunch. A lovely contrast in texture in the soup.