Okay you're probably wondering what a "stoup" is, right? Well if any of you are fans of Rachael Ray then you'll know, but if not, it's a term she uses to describe a soup that is thinner than a stew, but thicker than a soup. Hence the term "Stoup." I love to make stoups because they are so hearty and filling and just the right texture and thickness.
It is bloody cold outside today and snowing like crazy. So I was feeling some soup. But not just any old regular soup...I decided to experiment. Plus I made rolls last night, so I wanted something yummy for that roll to sop up. :)
I went digging through my pantry, and my crisper/fridge. I found some Sage flavored sausage and some veggies I needed to use. So I went to work on creating this stoup. You can totally do this in a crock pot, but I didn't do it in enough time so I put it in a pot. It's a one pot meal. My kind of dish! Hope you like it!
*As always I double my soup recipes to freeze the leftovers for days that I really don't want to cook and just want to heat something up. This recipe is for the double version. If you don't want to double it, just cut everything in half and it will still feed 4-6 people.
You'll Need:
-1 pkg. Jimmy Dean Sage flavored sausage $2.45
-2 carrots, sliced $free from garden (yes I said from my garden, let me know if you want to know how to keep your garden carrots good all winter.)
-1 onion, diced $free from garden (yes this too, although carrots keep much better than onions)
-4 stalks of celery, sliced $.15
-1 quart of whole tomatoes $free (canned last year) if you don't have this, use a 15 oz. can of stewed or diced tomatoes. It's about $.70
-2 cans of Great Northern Beans $1
-1 can of beef broth $.59
-2 tbs. olive oil $.10
-Salt and Pepper
-1/2 tsp Ground or fresh Sage $.05
-1/2 tsp Oregano $.05
-1/2 tsp Parsley $.05
Total: $4.44 (this is my total if you used the onion and carrots & tomatoes it would be about $5.50 keep in mind this is for 2 meals. So it's really $2.22 per meal for me or $2.75 for you) win-win!
DIRECTIONS:
-Brown sausage in a big pot.
-While sausage is browning slice/dice all your carrots, celery & onions. Add your olive oil to the bottom of the pan(if you don't drain your meat, then omit the olive oil and use the drippings from the sausage to help brown your veggies)
-Let your veggies sweat out a little.
-Make sure to add your seasonings (S&P, sage, oregano & parsley) while your veggies are cooking. This flavors them so nice and you will have a very flavorful stoup. Not just a flavorful broth.
-Once veggies are to a crisp tender stage, add your beans and tomatoes with the juice still in them.
-Add beef broth.
-If doing it in a crock pot let cook on low for 4 hrs. If on the stove cook on simmer for 2 hrs. The longer you let it simmer the more flavorful it will be. FYI. :)
*I am serving this will fresh homemade rolls. And I can smell it as I'm typing. My stomach is growling already. Dinner can seriously not come fast enough!
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