Ah, Joyous Day

It is an absolutely gorgeous autumn day here in Martinez, California. The weather is cool, crisp, and sunny - and its Friday - and I have the day off. Fantastic combination! Next week the call for overtime will be out again, and I shall do my bit for Team PDI. The regularity of my postings to this blog will no doubt be determined by the ebb and flow of my pre-press responsibilities. I love my work, so no resentment there on my part. As usual, Veteran's Day is no holiday for me, but Ian will be enjoying a four day weekend, and John will have a much deserved day off on Tuesday. Monster will also be observing this holiday with his usual enthusiasm for rest, relaxation and cuddles.

I think we would all agree that its perfect soup weather, so let me share with you what I've got simmering away on the stovetop.

Italian Bean and Sausage Soup

2 cups Trader Joe's 17 Bean & Barley Soup Mix
64 oz. Swanson's Chicken Broth
1 large can diced tomatoes
1 large onion, chopped
3 stalks celery, sliced
1 turnip, finely diced
3 cloves garlic, minced
1 bay leaf
5 mushrooms, sliced
1 bag fresh carrot crinkle-cut coins
1/2 teaspoon Italian seasoning
1 teaspoon dried basil
1 lb. mild italian turkey sausage
salt and pepper to taste

Soak the beans overnight in a large pot, then rinse and drain. Add chicken broth, tomatoes, onions, turnip, garlic, celery, and the bay leaf to the pot. Heat to a simmer and let cook on low until the beans are tender. This should take about one hour. Add the carrots and sliced mushrooms and continue to cook on low. Meanwhile, brown the sausage in a separate pan in some olive oil, breaking up into small bite-sized pieces. When the meat is done, add this to the soup with the Italian seasoning and basil. Let the soup continue to simmer away - it'll only get better. Before serving season with salt and pepper to taste.


A vegetarian version of this soup could easily be made by simply omitting the sausage. Meatless meals don't really fly at this address - nor do a great variety of vegetables. I would also suggest adding some other vegetables like diced red pepper, green beans, and or zucchini squash. With a loaf of crusty sourdough bread ya really got somethin'.

I must get back to my Christmas crafting!