For the last three years I have been booking a girls retreat in a small Colorado get away town. We rent a house and cram 12 of us women in there. 12 women who bring a craft or 10 to work on and 4 days of pajamas. In the last three years none of have left the house other than to run into the city because one of us decided we had to have a sewing machine after we got started.
One aspect of this girls retreat is that we all pick a partner and a meal and we cook! No rules on what we cook but of course most of try something new. After all there happens to be a few guinea pigs to try it on. We have yet to find a meal we don’t all fall in love with! One of my favorite meals has been the Peasant Soup as my aunt Bev called it. She made a huge stock pot of this and it’s been the only meal that not one lick was left with by the time we all left the table.
Peasant Soup brought a comforting feel to our snowy mountain retreat. It brought comfort to an evening of laughing so hard we had tears in our eyes and woke up the next morning with our stomach muscles hurting. Not only do I get to feed my family a delicious, hearty soup but I get to recall the fond memories of my first introduction to Peasant Soup. Aunt Bev passed along this recipe to me but did say it’s called Peasant Soup because it consists of whatever the “peasants” could toss into it.
As the weather is changing drastically in Colorado and I observe that the first tree to change colors every year is already lose it’s leaves I am stocking up on the supplies needed for Peasant Soup. I can see a hard winter hitting and hitting early. I look forward to plenty of winter days watching the snow fall while enjoying a warm hearty soup that will stick to your ribs with this easy soup recipe.
Hearty Peasant Soup Makes For A Ridiculously Easy Soup Recipe
- 1 lb sausage
- 1/2 lb chicken breast
- 3/4 cup chopped onions
- 2 garlic cloves minced
- 1 Tbls olive or veggie oil
- 2 cups coarsely chopped spinach
- 1 can (15oz) kidney beans
- 1 can (15oz) diced tomatoes with basil garlic and oregano
- 1 can (15oz) chicken broth
- 1/2 tsp crushed red pepper flakes
- In large saucepan or stock pot, over medium heat, cook sausage, chicken, onion, & garlic in hot oil until sausage is no longer pink.
- Add spinach, beans, tomatoes, broth, and crushed red pepper flakes.
- Bring to a boil.
- Reduce heat and simmer at least 2 minutes or until heated through. Can be left to simmer long to let the flavors blend even more.