Goodbye Garden Soup with Sausage

This Goodbye Garden soup is a farewell to the gardens that have brought such beauty and deliciousness to my table this fall. It is always a bittersweet time, using up the last of the fresh bounty from the garden. There is really nothing better than fresh produce from the garden, but then again, gardens just explode with produce and it all comes at once … it is cherished bliss and wonderful, yet overwhelming  and stressful too. There is this big rush to take care of it all before it goes bad. There’s no way you can possibly eat it all … and it’s so sad to waste it.

The beautiful garden veggies in this soup came from many gardens. As my family and friends struggled with their garden bounty, more veggies appeared in my home, needing someone to DO something with them. I did my best, yet several of the treasures faded away in my fridge (or in my fruit bowl!) before I could get to them. These were the last of the good fresh veggies, the holdouts that somehow survived through to mid-November. As I rake the leaves and prepare for winter, I make this soup to say goodbye to summer and all the wonderful foods it brings. With each bite of soup, I am thankful for the gardens, thankful for my friends, thankful for the summertime and all the good times it brings.

Goodbye Garden! … till next year, when we will do this all again.

Goodbye Garden Soup with Sausage

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 1 1/2 quarts of soup 1x

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Ingredients

Scale 1x2x3x

• 1/2 of an onion (about 2/3 cup, chopped)
• 1/3 cup chopped celery
• 2 cloves of garlic, peeled & chopped
• 1 teaspoon olive oil
• 1 quart chicken or vegetable broth
• 2 medium potatoes, chopped (about 2 cups)
• 1 medium garden tomato, chopped
• 1/2 of a bell pepper, seeded & chopped
• 1/3 cup chopped carrot
• The leaves from 2 ribs of kale, chopped
• 2 chicken sausages, cut in half & sliced (I used habanero monterey jack chicken sausage)
• 1/2 teaspoon Red Robin Seasoning
• 1/2 teaspoon Italian seasoning
• About 3 fresh sage leaves, chopped

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Instructions

1. Chop the onion, celery and garlic, then warm the olive oil in a nonstick soup pot. Add the onion, celery and garlic and saute until the onion is soft & translucent.
2. Add the broth and bay leaf, then the potatoes, tomato, bell pepper and carrot. Bring to a boil, then reduce heat to medium low and simmer for 20 – 30 minutes or until the potatoes are tender, stirring occasionally.
3. Add the kale and sausages with the seasonings and cook until the kale is tender and the sausages are hot. Serve hot with toast or crackers.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Sweet & Savory Sunday, Tuesday’s Table, Totally Tasty Tuesday, Talking Tuesday over the Fence, Wine’d Down Wednesday, Cast Party Wednesday, Gluten Free Friday and Moonlight & Mason Jars.