Let’s cut right to the chase. It’s cold. Really cold. Like single digit cold (as of this morning), and this is not Fargo, North Dakota. It’s Rockville, Maryland, suburb of Washington, DC. Even though the temperature climbed significantly during the day, it was blistering cold walking to my car at 5:15 today. #bombcyclone #teacherslovesnowdaystoo
I’m a Cajun girl, as you can see from my blog’s name. I never owned a coat until I moved to Bethesda, Maryland, in 1988. We didn’t even have many sweaters, other than the requisite wool ones that our Scottish cousins sent us every few years. We never wore them, though. Growing up in my hometown, Port Sulphur, Louisiana, is almost like living in the tropics, except there’s no beach, no resorts, and no celebs arriving on private jets for vacation. So basically, our version of the tropics was just gnats, mosquitoes, 100% humidity eleven months of the year, and summers so hot you ran from your air-conditioned house to your air-conditioned car to run errands or “go to town” which meant a forty-mile drive to New Orleans.
So, waking up this morning to unseasonably cold temperatures, I knew in advance what I would be having for dinner tonight: soup. I love soup. I could eat it every day. In fact, I had homemade chicken noodle soup for lunch today. A few years ago, one of my requested Christmas presents was a baby Crock-Pot which I plug in at my desk in my classroom. It doesn’t cook but it does reheat. I bring my container of soup to school each morning, plug it in, and by lunch time, it is steaming hot and I am a very happy camper, which is important when you are a teacher. Trust me.
But, that pot of soup was nearing its end so I had already made up my mind that I was making a big pot of soup when I got home from work. I knew what I had on hand in my fridge: an onion, some celery, two bell peppers, and a package of Italian sausage. That, combined with pantry staples, was all I needed to make a wonderful, belly warming dinner tonight. And the best part: there will be plenty left over for lunches the rest of this week!
Because I eat a lot of soup at school, people are always asking me about it. When I say it’s easy to make, they always look at me like I’m crazy. But, really, soup is easy. It’s all about layering the flavors. During the two years we lived in Belgium with limited TV programs broadcast in English, I watched a BBC One cooking show every afternoon, Ready Steady Cook. For me, that show was basically a lecture series in how to make soup. The British chefs made soup on almost every episode, and they always started a pot of soup the same way: in a large, heavy pot, sauté a finely sliced onion in a bit of olive oil. Season it with salt and pepper, dried herbs, and red pepper flakes. Add your veggies and/or protein, a starch if you wish (pasta, potatoes, rice), some broth, and simmer until veggies are tender and protein is cooked. Voila! Soup!
Soup du jour chez Michelle was Italian Sausage and Beans. I got home at 5:30, by 6:00 it was simmering away and I was setting the table, and at 6:15 we were soup-soup-souping away. With a little planning we could have had a salad and a crusty baguette, but – still – in under an hour, we were having a lovely bowl of soup and feeling all warm and cozy inside.
Here’s the “recipe”, adapted loosely from dozens and dozens of episodes of James Martin making soup on Ready Steady Cook, with my own Cajun twists here and there.
Michelle’s Italian Sausage and Bean Soup
- 2 tbsp. olive oil
- 1 medium onion, finely sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced (or orange or yellow, matters not)
- 2 stalks of celery, diced
- 1 32-oz carton of Swanson’s beef stock
- 1 package of Johnsville Sweet Italian Sausage, casings removed
- 2 15.5-oz cans Hanover cannellini beans, drained and rinsed
- 1 14.5-oz can Hunts petite diced tomatoes, with liquid
- In a 6-quart heavy pot with lid, brown sausage in olive oil, breaking it up into small pieces. When browned, remove sausage with a slotted spoon and set aside, leaving oil in pot.
- Add onion to pot, and sauté on medium heat. Season with kosher salt and pepper, crushed red pepper flakes, herbes de Provence or Italian herbs, and garlic powder.
- When onion is soft, add celery, bell peppers, and tomatoes. Cook on medium heat to allow tomatoes to soften and break down, stirring often.
- Return sausage to pot and add cannellini beans and beef stock. Stir to combine, cover, and simmer on low heat for 30 minutes. If liquid does not completely cover the solids, add more broth or water.
- Optional: add a bag of baby spinach near the end of the cooking time to up the nutritional value, although it is pretty healthy as is. Bon appetit!