It was finally starting to feel like fall here in Denver today.  We woke up to a foggy, cold and wet morning.  No snow in Denver yet but I’m sure it’s not too far off.  I’m not ready to let go of summer  but reluctantly pulled out my new boots I bought at the Nordstrom Sale for the first time.  To me, boots= officially fall.  Well, maybe I can stretch it a few more days until I treat myself to the inaugural Pumpkin Spice Latte.

I seem to have this unwritten rule that I can’t make hot soup during the summer months.  Some would say this isn’t a “rule”.  I guess the reason is trying to avoid my husband’s grumbling about how “it’s too hot in here” in the summer and stick with meals that are more suitable for the grill.  Today, however, I jumped at the opportunity to make a protein packed, comfort food for dinner.  I suggest a warm bread for dipping as well!

 

Smoked Turkey Sausage and bean soup

Servings: 4-8

Prep Time: 15 minutes

Cook Time: 20-30  minutes

 

Ingredients:

1  Tbsp. Olive Oil

1  12-14 oz Package Smoked Turkey Sausage

1  White or Yellow Onion

3  Carrots

3  Celery Stalks

2  15 oz Cans of Great Northern Beans

3  Cloves of garlic

1/2 tsp. Oregano

2  Bay Leaves

4 Cups Low Sodium Chicken Broth

2 Cups Water

3 Cups Baby Spinach

Salt and Pepper to taste

 

directions:

1.  Slice turkey sausage and place  in pan with olive oil.  Over medium heat,  lightly brown the sausage and stir frequently.  About 5-10 minutes.
2. While the sausage is browning, begin to dice the onion, celery and carrots .  Place all diced vegetables in a 4-6 quart pot with a lid.
3. Drain and rinse beans.  Place in pot with vegetables.
4. When sausage is done browning, add to the pot.
5. Add garlic, oregano, bay leaves, chicken broth and water to the pot.  Cover and bring to boil.
6. Reduce heat and bring to a rapid simmer until the vegetables are tender, usually 15-20 minutes
7. Add spinach and allow it to wilt. Add salt and pepper to taste.
8. Stir and remove bay leaves.
9. Serve and enjoy!