Recipe of the Day — Soup

This will be the soup of the day here. I made up this soup a few years ago and then someone asked for a recipe and I stood there saying . . . a what? I don’t remember how I made it! So one day I tried recreating it and wrote down everything I did and this is the result. One thing that may strike you as odd, I refer to the garlic as ‘toes’ — there’s a story with that. In a New Orleans cookbook given to me by a prof I TA’d for years ago, the author referred to the individual pieces of garlic as toes and I have since seen that in several other recipes — I like it 🙂 A head of garlic with toes. It is the only real seasoning I add to this soup (the sausage and chiles add the rest of the flavor) and it is a very mild soup. The kiddos love it — but they are sausage hounds too! 🙂

My neighbor planted garlic last year and shared a couple of heads with us and it was *so* much more flavorful than the stuff I find in the grocery — I’d like to add some to my flower garden. When it comes to gardening I tend to be a bit non-traditional — in front of my tulips and daffodils I have strawberries as a ground cover, by my front steps I have rhubarb for green leafy stuff (but it isn’t growing well there — I’m going to have to learn more about rhubarb needs and help it) and I have some asparagus growing in my flowerbed as well. I like mixing the lovely utilitarian with the strictly for-looks plants 😉


Sausage Couscous Soup

1 (12) oz pkg sausage links (I like Johnsonville Maple Syrup), cut in 1/2″ lengths
1 medium onion, chopped
2-3 toes of garlic, minced
1 (4 oz.) can chopped green chiles
1-3 (15 oz) cans beans (northern, kidney or black beans or a mixture)
pinch of baking soda
2 (15 oz) cans diced tomatoes or 1 (28 oz) can crushed tomatoes
chicken bouillon and water or 1-2 (15 oz) cans chicken broth

Brown the sausage and drain. Add onion and garlic and saute until onion is tender. Add green chiles, beans and baking soda; cook on medium heat for 15-20 min. Add tomatoes and chicken broth and simmer until 10 minutes before serving, stirring occasionally. Add couscous until desired thickness is achieved (it will approximately double in volume after it is cooked in about 5 minutes). Especially good with biscuits.

This can also be made in a slow cooker. I usually brown and drain the sausage and then dump in everything but the couscous and let it cook all day. Add the couscous 10 minutes before serving. If you add the couscous earlier it may stick badly.


2 Responses

  1. Well, I didn’t have any chopped green chiles on hand and no fresh ones in the fridge, so I ended up adding a 10 oz can of green enchilada sauce to the soup. It will have more green chile flavor but I doubt anyone in this house will complain! 😀

  2. this sounds so yummy…

    but then ALL of your recipes sound good, and then I never make them.. sigh…

    oh to be a J…

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