You may have noticed that I don’t post a lot of recipes around here. And if you’ve been reading my blog long enough, you’ll know that the kitchen and I are generally adversaries, though we’re slowly learning to work together. I baked a pie the other day. It was divine.
Recently my good friend Noelle, the Teacher in the Rye, gave me the recipe for a delicious soup she created, and I liked it so much I asked for her to share it here.
Noelle and I went to college together (English majors, unite!), and I shamelessly used her apartment near San Diego whenever I needed a vacation. We could literally walk to the beach. She recently moved to South Lake Tahoe, which was a double bonus — my friend is closer, and I get a cabin in Tahoe! Win, win!
In addition to being a middle school teacher, Noelle also creates curriculum for Teachers Pay Teachers (TPT). Teacher and home-schooling friends, listen up. TPT is an online marketplace where teachers can buy, sell, and share their original teaching resources. Noelle has a bunch of great lessons, including units on Hamlet, The Monsters are Due on Maple Street, the Giver, and A Midsummer Night’s Dream. You can follow her on Facebook here.
Did I mention I did the graphic design for the covers? Because I did.
Now I’ll shut my trap and introduce Noelle!
Noelle’s Kitchen Sink Soup
1 lb. ground beef
1 lb. Italian sausage (spicy or mild)
2 cans of diced tomatoes (16 oz. each)
1 can tomato sauce (16 oz.)
1 medium onion, diced
6-8 mushrooms, sliced thinly
1 1/2 cups beans (dried, soaked overnight) or 2 cans your choice of beans
3/4 cup brown rice, uncooked
2 cartons of chicken stock or 4 cans (or bouillon in water will work just as well)
1 bag of uncooked greens (collard, chard, kale, and spinach, or any combination will work)
salt & pepper
2 bay leaves
In a large soup pot, cover the bottom with olive oil and add diced onion, sliced mushrooms, bay leaves, cayenne, cumin (to taste — about 1 tablespoon each for a good spicy pot).
Saute on medium heat. Do not brown onions; you want them cooked through. This should take about 10 minutes.
Once onions are cooked and soft, add both meats. If sausage is in a casing, remove and crumble along with beef. Cover pot and let cook about 10 minutes, stirring and reducing meat chunks to ensure evenly sized bites.
Meat will be almost cooked fully now, and you can add the tomatoes, sauce, and broth all at once.
Let this simmer for about 10 minutes as well, then add uncooked rice, beans, and greens. Salt and pepper to taste, and let cook on med/low heat for at least 30-45 minutes to cook the rice and beans. If you feel like there is not enough broth, add a couple of cans’ worth of water.
Make sure rice and beans are fully cooked before serving.
To make Paleo, omit rice and beans (although brown rice is gluten free). For Paleo version, you could also add additional vegetables like zucchini or squash.
All of the ingredients I purchased for the soup cost about $22 at my local Safeway. I had all of the seasonings at home, as well as the tomatoes. This will make a large pot of soup, and freezes well.
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