Somehow over the last week, we ended up with tons of small containers in our fridge containing chopped uncooked veggies, sausage and chicken stock. That combined with me getting a small cold made me want to have soup. I’m trying to use what we have more, as our freezer is chock full, so everything in this soup was already in my house. I did go out and buy a loaf of bread though.
I’m generally the kind of cook who likes to wing it. Even when I use a recipe, I rarely actually use all the ingredients in the amounts called, preferring to substitute what I have, or add more of the things I really love. I guess I look at recipes as more of a guideline. Please keep that in mind when you read this recipe.
I think if I made it again, I would use regular garlic instead of the roasted, which just disappeared into the soup. I would also use white beans instead of black, because the black beans made the liquid ugly.
8 cups chicken stock/water (I make my own chicken stock periodically, and it’s really concentrated, so I used about 2 cups stock and 6 cups water)
1 can black beans (Not actually canned, I followed these instructions)
1 chopped medium onion
10-12 heads roasted garlic
1 precooked chopped chicken feta spinach sausage
3 sliced carrots
1 bunch red chard chopped
1 T lemon grass
1 T cumin
2 t celery seed
Salt and pepper to taste
Throw everything in a large pot and simmer for 1.5 hours. Serve.