Italian Sausage Soup
1 lb. italian sausage (in bulk, or you can just go through the yucky process of cutting the casings of sausages and getting all the meet out. yuck.)
1 chopped onion
Minced garlic (I usually do about 2-3 cloves.)
1 can of diced tomatoes with juice
1 can of cannelini/white kidney beans
Diced carrots (I usually do about 1-2 carrots.)
Leftover veggies... I've done diced potatoes, zucchini, butternut squash. Just throw in whatever you have.
Spinach leaves (to taste)
Salt and pepper (to taste)
Beef broth (I usually do 1 box from TJs)
In a stockpot or dutch oven, cook the sausage until it's browned and crumbled up. If it looks like there's a lot of fat, you can drain some, but I usually just keep it in cause I like fat. :) Add the onions and garlic and cook for a bit, until the onions are soft.
Add the tomatoes, beans, whatever veggies you're using (diced), and broth. Bring to a boil and them simmer it, covered, until the veggies are cooked through. (The time for this depends on the veggies you're using, ex: carrots and potatoes take longer than zucchini.) I usually let it simmer for at least 30 minutes.
Taste and add salt and pepper to season. At the end, before serving, add the spinach and stir it in until it's wilted.
Serve hot and with beer bread.
Way-too-easy Beer Bread
3 cups self-rising flour
1/2 cup sugar (less if you're using a sweet beer)
12 oz/1 bottle of beer
2 T of melted better
Preheat oven to 375 degrees. Butter and flour a loaf pan. In a large bowl, mix the flour and sugar. Then add the beer and mix. This will result in a sticky dough. Put the dough into the loaf pan. Bake for 50 to 60 minutes. Before the last 5 minutes of baking, brush the top of the bread with the butter and bake for 3-5 minutes.
I hope that you're enjoying these recipes... If you end up trying them, please let me know how it went!!!