Rich, flavorful broth… hearty beef & sausage… lots of veggies, potatoes and beans… a little bit of everything really!
This was an ’everything but the kitchen sink’, or clean-out-the-cupboards soup, and it turned out so great I had to write it down so I could make it again.
The real beauty of this soup is that you can adjust the amounts however you’d like. Use what you have… It will be delicious!
- 1 lb ground beef
- 1 lb ground sausage
- 1 large onion, chopped
- 2-3 large carrots, chopped
- 2-3 celery stalks, chopped
- 1-2 cloves garlic, minced
- 2-3 potatoes, cubed
- 4 cans (or about 8 cups) beans, drained and rinsed (any, I used black & garbanzo)
- 1 can crushed tomatoes
- seasoning salt (Johnny's) or salt, to taste
- lots of freshly ground black pepper, to taste
- 1 teaspoon chipotle chili powder, or more to taste
- 6 cups chicken stock
In a large (6 qt or bigger) dutch oven or soup pot, brown the sausage over medium-high heat. (Don't worry about cooking it through, that can happen later!). Remove to a plate and set aside.
If your meat was very lean and there's not much grease in the pan, pour in a little olive oil and then sauté the onions, carrots and celery until soft and starting to brown a but. (Make sure you stir occasionally and scrape up all the good bits off the bottom of the pan... that's where a bunch of flavor comes from!)
Stir in the garlic and cook for a minute or two until very fragrant.
Dump in the rest of the ingredients, including the meat you browned earlier, stir well, bring to a boil and then reduce the heat to low, cover and simmer for at least an hour.
As with most soups, the longer it sits, the better it tastes... so this is a great meal to make ahead and reheat another day!