First things first, what do you guys think of the new site? I’m still working out some kinks, but I’m hoping it will be easier for you to navigate recipes.

Secondly, have you ever heard of the term “sicker than a dog?”

I don’t know where the term hails from, but growing up my mom would always refer to illness as being sicker than a dog. 

With all of the craziness surrounding my move to Houston, re-designing my website, heading back to Austin for a weekend, my cousin’s engagement party, cultivating some new clients to cook for it’s safe to say I made myself sicker than a dog!

So what’s a girl to do? Open a can of blah soup? Nope. I layer up in ratty old sweatpants, over-sized t-shirt and walk aimlessly around Whole Foods grabbing a whole heap of vegetables to make my own soup, that’s what.

 

Last week, my friend Casey and I went to a wine bar and I ordered this amazing kale and white bean soup. So I used that deliciousness as a base for this bad boy. And if I am considering myself sicker than a dog these hearty vegetables with a hit of siracha are sure to help!

 

Then I froze a couple of cups of this so the next time I’m sick I don’t have to succumb the poor people of Whole Foods to my scraggly mess. So even if you aren’t sick right now; do yourself a favor and make a big ole batch and freeze it for whenever you may need some hearty soup.

Chicken Sausage, Kale and Bean Soup, serves 4-6

Ingredients:

1/2 lb spicy chicken sausage, casing removed and thickly sliced

1 medium sized golden beet, peeled and diced

1 large carrots, diced

2 stalks celery, diced

1 leek, thinly sliced

1 Tbsp olive oil

2 quarts low-sodium chicken broth

2 15-oz cans white beans, drained and rinsed

1 large bunch green kale, chopped

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp pepper

Siracha or your favorite hot sauce to garnish. Oh and some crusty bread for dippin’

Directions:

Heat the olive oil over medium high heat and add the thinly sliced leeks. Saute for five minutes then add sausage.

Brown sausage then add carrots, beets and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.

Add chicken broth, salt, red pepper flakes and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.

You’ll be better in no time!