Sausage and Spinach Stone Soup
This is my favorite and most-often made soup. Tasty, hearty, healthy, and robust enough that you can throw pretty much anything in the fridge at it. I make huge batches and freeze them in 2 cup Kitchen Essentials: Souper Cubes.
A robust soup built from sausage, tomatoes, spinach, and spices. The recipe follows the traditional "stone soup" idea—flexible, forgiving, and easy to adapt depending on what ingredients are available.
Ingredients
- 2 lb pork sausage
- 10 oz spinach
- 1 green bell pepper, diced
- 28 oz diced tomatoes
- Jalapeños to taste, sliced
- 4 cups beef stock
- A palmful of onion powder
- A palmful of chili powder
- A palmful of garlic powder
- A generous pinch of cumin
- A generous pinch Italian seasoning
Method
- Add the pork sausage to a large stock pot over medium heat and cook, breaking it up as it warms.
- Add the diced bell pepper, diced tomatoes, jalapeños, and beef stock. Season lightly with salt and black pepper.
- Place the spinach on top of the mixture without stirring. Cover and cook until the spinach wilts.
- Stir the soup thoroughly, incorporating the spinach.
- Add the onion powder, chili powder, garlic powder, cumin, and Italian seasoning.
- Reduce heat to medium-low, cover, and simmer to allow the flavors to combine.
- Remove the lid and continue simmering briefly to slightly concentrate the broth.
Storage
- Refrigeration: Store in the refrigerator for several days in a sealed container.
- Freezing: Freeze in portion-sized containers such as Kitchen Essentials: Souper Cubes once fully cooled.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally.