Sundays in winter are meant for being lazy. I for one don’t want to cook, let alone even prep a meal on a Sunday afternoon. I am too busy catching up on sleep or the latest episode of Master Chef and just making sure my couch didn’t forget who I am during the week.
This might sound a bit dramatic (as usual) but I am a Libra. Yes, I’m pulling the astrology card. Libra’s are known to be lazy and though we work hard when we’re focused, given the opportunity, laziness will prevail. So what could be more perfect for me, the lazy Libra, than throwing dinner together all while making a late morning breakfast? Nothing.
Nothing beats a slow cooker; it is laziness at its finest.
How does a gourmet bowl of soup, adorned with hearty meat and beans topped with good-for-you greens, cooking away all day while you get to stay in your pajamas sound? It sounds like the best idea ever.
Don’t want to be cooking during the big game on Sunday? Your guests will love this filling soup. Feeling lazy? Don’t wait until Sunday to whip out the slow cooker. Satisfy your cravings with a meal that cooks all day long without you setting foot in the kitchen.
Spice things up and add a spicy sausage in the mix or keep things veggie-licious and add in some broccoli or kale at the end. Serve alongside a loaf of crusty bread or top with your favorite croutons and you’ve got yourself a super bowl of gourmet soup.
Kielbasa, Spinach & White Bean Soup
Serves: 8
Ingredients:
- 1 tablespoon Olive oil
- 1 12-13 ounce package of Kielbasa or any kind of sausage such as andouille or chorizo, thinly sliced
- 3 garlic cloves, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 2 15 ounce cans Great Northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- Salt & pepper, to taste
- 3 cups baby spinach
Heat the olive oil in a large skillet over medium heat. Add the sliced kielbasa pieces and cook, turning occasionally until browned on both sides. About 3-4 minutes. Remove from the heat and set aside. - In a six-quart slow cooker add the sausage, garlic, onion, carrot, celery, beans, oregano and bay leaves. Stir in the chicken broth and water until well combined. Add salt and pepper to taste.
- Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours. When ready to serve stir in the baby spinach. Serve immediately along with crusty bread or croutons.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
