Soup Night: Lazy Sausage and Greens

Just about every Wednesday afternoon I'm greeted by this question:  "It's Soup Night tonight, right?  Because Wednesday night is always Soup Night."  First Child is technically incorrect, as we don't have soup every Wednesday, but she's just about right--I usually throw something together in the crockpot and call it soup on Wednesdays, due to our crazy-busy schedule of ballet and AWANA on those evenings.  Below is a "recipe" of mine, more of an amalgamation, really, that's become a favorite in cooler weather.  It's very flavorful, and somehow the whole family likes it.  Sorry I don't have a photo of it to show, but it's still too darned hot here to think of soup.  It only occurred to me to share this recipe because Stefani at Blue Yonder is hosting a gathering of soup recipe links in her sidebar.  I can't wait to try them--just as soon as it cools off a bit.

Lazy Sausage and Greens Soup

1 lb. bulk sausage (make it organic/preservative-free, the kind I can't get here)
1 onion, chopped, or just part of it, if the whole thing seems too much
a clove of fresh garlic
whatever seasonings float your boat (you can go Mexican, with cumin and chili powder to taste, or Italian, with oregano and thyme to taste)
1 small box frozen greens (turnip, collard, kale, whatever you like)
1 large can chopped tomatoes with their juice
1 can black beans, or any other beans you like, drained and rinsed
1 aseptic carton of broth, or two cans (I normally use chicken or vegetable--bully for you if you have your own, made from scratch)

Squeeze the sausage out of its packaging and let it saute in its own juices (fat) on medium heat, in a large skillet or lovely Le Creuset dutch oven, if you aren't using the crockpot tonight.  Don't worry if the sausage isn't defrosted (I usually forget); just let it sit longer.  Don't forget to stir--but only with non-metal if you're rockin' the Le Creuset.  Make sure your sausage is good and cooked (no pink!), then you can add your preferred amount of onion and let it saute for a few minutes.  Toss in the garlic and give it a minute or two in the pan, along with your choice of seasonings--they'll taste better if you add them now, but if you forget, you can always throw them in at the end.   

Now comes the super-easy part.  If you need to head out for a few hours and won't be continuing this recipe in your enameled cast iron, haul out the crockpot and turn it on low, then drop in (not too hard!) the frozen block of greens.  Now see how quickly you can dump in the tomatoes, beans, and broth, since you should have left the house five minutes ago.  Give everything a quick but gentle stir.  Don't forget, in your haste, to put the lid on the crockpot (I admit I've done this before); now you can head out the door.  Come back in an hour, or three, and delightful aromas and flavors will be waiting to greet you.  Itadaki-masu!

Oh--serves 4, with leftovers.

Comments

[Stefani]

This sounds so delicious, and as an added bonus, easy and crock pot friendly. It is EXACTLY what I was hoping for! Thanks! I posted you up on the list, and... I hope you don't mind, but I pirated another one of your photos that I love. Is that alright?

[dianeinjapan]

Sure, Stefani--for you, pirate away! Glad you like the sound of the recipe--I was just about to head over to your blog to give you the link!

[randi]

I have a very similar recipe---one of my faves---but it uses white beans instead of black. I made it the other night when the temps were supposed to be low, but it turned out to be a little warm for soup weather. It was still good though!

[dianeinjapan]

Know what you mean, Randi--I made something last night in the crockpot that was a bit too soup-like for this warm weather, but it was good, anyway!

[Sarah Jackson]

That sounds so delicious. I'll have to wait until it cools down to below 80 degrees to try it out. Thanks!

[dianeinjapan]

I hear you, Sarah--I'm waiting for below-80 temps here, too!

[Christine]

The way it's looking this year, I may not be trying this til JANUARY! ugh.

[Trisha]

The weather is finally cooling off in our neck of Japan, getting down right chilly as a matter of fact, and I have been making a lot of soups recently. I can't wait to try this one out. Hope I can find everything alright.