25 minutes
We started out with good soup in a carton - Organic Tomato & Roasted Red Pepper. But then, we souped it up. It was wonderful! Zero leftovers. And the kitchen at CATS smelled great.
Here’s how it went -- you could add other things to make it your own creation. Some ideas from class were to add onions, garlic, beans or several more packages of mushrooms (one young cook's favorite veggie.)
Ingredients
- 1 carton Organic Tomato & Roasted Red Pepper soup (we used Trader Joe’s)
- 1 cup frozen corn kernels (or fresh or canned)
- 1 tablespoon vegetable oil
- 3 ribs of celery, washed, with ends trimmed and sliced into 1/4″ slices
- 2-3 sausages, sliced into rounds about ¼” thick (we used turkey and basil sausage)
- 1 package mushrooms, about 8 oz.
- ½ of one 10-oz. package of fresh kale, rinsed, and torn into large pieces
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon or more Smoked Paprika (McCormick’s can be found at Safeway)
- Chili powder or Sriracha hot chili sauce to taste, if desired
- Salt & pepper
Instructions
- Empty soup into large saucepan or soup pot. Add corn kernels and stir. Put on low heat.
- Meanwhile, in a large saute or frying pan, heat the oil on medium. Add celery and saute until slightly softened. Add sausage slices, and mix. Add mushrooms and cook, stirring, for about 3-4 minutes, until the mushrooms begin to soften. Add kale leaves on top, and cover with a lid (does not have to be tight.) Cook a few more minutes until the kale wilts somewhat and becomes dark green. Uncover and stir.
- Carefully add the contents of the frying pan to the soup pot. Bring all ingredients to a simmer (not a full boil, but till it bubbles gently.)
- Add chopped basil and cilantro and stir. Add the chili powder or Sriracha if you want to make the soup spicy.
- Serve in bowls. Good with bread, Naan, cornbread, or tortillas.
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