Recipe Template: Winter Greens and Sausage Soup

Choose your ingredients from the drop-downs, give your recipe a name in the space provided, and print this page. The number of unique combinations possible for Winter Greens and Sausage Soup is 9,720.

Enter your recipe name here 

A great option for batch-cooking or for serving a crowd.

1. In a large soup pot, combine 1/2 cup water and   choose the OIL 2 tablespoons olive oil 2 tablespoons avocado oil 1 tablespoon vegetable oil + 1 tablespoon coconut oil
Heat over medium-high heat, then add:
5 cloves garlic, minced
2 tablespoons minced fresh ginger

Bring to a boil, and cook for 1 minute, or until fragrant. 

2. Add:
choose the CRUNCHY VEGETABLES 2 cups diced fennel 2 cups shredded red cabbage 2 cups diced napa cabbage 1 cup diced celery + 1 cup shredded carrots
choose the ONION 1 large sweet onion, chopped 1 large red onion, chopped 2 large shallots, chopped
Cook until all the vegetables are softened, 8 to 10 minutes. 

3. Add:
choose the GREENS 7 cups chopped lacinato kale (stemmed) 7 cups chopped mustard greens (stemmed) 7 cups chopped Swiss chard (stemmed)
choose the SEASONING 2 teaspoons ground fennel 1 teaspoon dried oregano + 1 teaspoon ground cumin 2 teaspoons sumac 2 teaspoons grated orange zest 2 teaspoons za’atar
1 teaspoon salt

Cook until the greens are wilted, about 2 minutes. Add 6 cups water and choose the BROTH 6 cups chicken stock 6 cups vegetable stock 6 cups turkey st
Bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the kale is very tender, about 1 hour. 

4. Meanwhile, pierce: choose the SAUSAGE 1 pound hot Italian turkey sausage 1 pound sweet Italian pork sausage in several places with a fork. In a nonstick skillet, cook the sausage over medium-low heat until cooked through (adding water to the skillet to keep the sausages from burning), about 15 minutes. When cool enough to handle, cut the sausages into 1/2-inch cubes. 

5. Add the sausage to the pot along with: choose the BEANS 3 cans (15 ounces each) pigeon peas 3 cans (15 ounces each) chickpeas 3 cans (15 ounces each) black beans
Simmer for 10 minutes. Taste for seasoning and add more salt and/or other seasoning if needed. Serve with hot sauce on the side. 

Makes 12 servings