Tuscan Potato, Kale, and Sausage Soup

TUSCAN POTATO, KALE, AND SAUSAGE SOUP

Modified from The Everything Gluten Free Slow Cooker Cookbook

1 Tbsp. olive oil

4 slices bacon, diced

1 lb sausage, cut into bite-sized pieces

1 medium onion, chopped

2 cloves garlic, minced

3 Tbsp. white wine

2 large russet potatoes, peeled and diced

4 cups gluten free chicken broth

1/8 tsp. red pepper flakes

½ tsp. salt

½ tsp. ground black pepper

2 cups fresh kale, chopped (may use spinach)

1 cup coconut milk

1.       In a large skillet heat oil and cook bacon and sausage until crisp – about 5 minutes.  Remove bacon and sausage and ad to a greased  4 quart slow cooker.

2.      Saute onion and garlic in the bacon fat until softened, 3-5 minutes.

3.      Deglaze the pan with wine.  Scrape the pan to remove all bits of vegetables and meat.   Add all of the pan contents to the slow cooker.

4.      Add potatoes, chicken broth, pepper flakes, salt, and pepper.  Cover and cook on high for 4 hours or low for 8 hours, until potatoes are very tender.

5.      An hour before serving, stir in the kale and the coconut milk.  Continue to cook for an hour until kale has softened.


Linked to: Gluten Free Fridays #28;

 

Linked to: Weekend Whatever #59

White Bean & Bacon Soup

I was looking through my soup recipes the other night, for something that used ingredients I had on hand (hadn't been grocery shopping in a few weeks), and would be warm, comforting, and yummy on that cold rainy day.  I also needed something that could go in the crockpot, so it would be ready when we got home from work, before we ran out the door again to church.  I ended up finding a very basic recipe and adding a few things til I was satisfied.    My family LOVED this soup!  We ate it with a couple of slices of toast from my bread.  Luckily, Steve and I had enough left for our lunch the next day!

White Bean & Bacon Soup

1 lb bacon, fried until crisp, and crumbled
3 cans white beans
1 vidalia onion, diced
3 large carrots, peeled and diced
4 cloves of garlic, minced
4 potatoes, diced
freshly ground salt, pepper, and fennel
 water

Chop and fry bacon.  While bacon is frying, pour beans into crockpot.  Add minced garlic and spices to taste.   When bacon is done, use a slotted spoon and remove to pot with beans.  Saute carrots, onions, and potatoes in bacon grease until crisp tender.  Add to pot.  Cook on low for 6 hours.  
This is a very yummy, comforting soup.  For a vegetarian option, fry a pound of baby bella mushrooms in a bit of grapeseed oil in place of the bacon.    This is a soup we will be making often! 

Linked to: Weekend Whatever Link-Up #43 

Linked to: Gluten Free Fridays #10