Ingredients with Measurements:
- 1 pound spicy sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound potatoes, peeled and diced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potatoes, canned tomatoes, chicken broth, dried thyme, dried oregano, bay leaf, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes or until the potatoes are tender.
5. Remove the bay leaf and discard.
6. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking sausage and vegetables, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 15g
Substitutions for ingredients:
- Mild sausage can be used instead of spicy sausage.
- Fresh tomatoes can be used instead of canned tomatoes.
- Beef broth or vegetable broth can be used instead of chicken broth.
Variations:
- Add cooked white beans for extra protein.
- Use sweet potatoes instead of regular potatoes.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- To save time, use pre-cooked sausage.
- This soup can be made ahead of time and reheated for a quick meal.
- Adjust the spice level to your liking by adding more or less red pepper flakes.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
- Croutons
Pairings:
- Red wine, such as a Syrah or Zinfandel
- Crusty bread
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the sausage is cooked through before adding the vegetables and broth.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Garbure is a traditional French soup made with vegetables and meat, typically ham or duck. It originated in the southwestern region of France and is often served with crusty bread.
Flavor profiles:
This soup is spicy, savory, and hearty.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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Region: French