November 4, 2015 by Katie
Better the next day? This soup is. And even better than the flavors melding together overnight…the fact that you’ll have leftovers because this dish serves at least 6-8 people. I love cooking large dishes that feed my husband and I dinner, as well as a few lunches. If only the brazilian cheese buns that I paired with this recipe had lasted that long. We devoured them right out of the oven! I baked Russ Crandall’s Brazilian Cheese Bun recipe from The Ancestral Table and crumbling them up into my bowl of soup was heavenly. And quite filling. I recommend baking a batch to go along with your soup or adding extra potatoes to your dish to thicken the consistency. Next time, I’ll put less potatoes in and cook extra cheesy buns. Bread and soup are the perfect pair.
If you’re short on time, you can make this recipe in the crock pot. I recommend crisping up the sausage and browning the ground beef before adding it to the crock pot. Once the meat is cooked, add it to the crock and pile the rest of the ingredients on top. Cook it on low for 8-10 hours. Meals that are ready for you when you get off work are just splendid. Especially nourishing meals. I added ground beef to this recipe in order to up the protein content, instead of adding more sausage, which would have added more fat and been heavier on the spice. I used grass fed ground beef for my recipe, but feel free to experiment with free range bison. And if you have beef stock on hand instead of chicken broth, that will work great too! Really, it can be a mash-up of whatever is in your fridge and pantry. Add some personal character to yours and add or subtract ingredients as you feel necessary. On to the soup!
1 lb of hot Italian or mild sausage – I used Mulay’s Hot Italian Sausage.
1 lb of ground beef, preferably grass fed
4 garlic cloves, chopped or minced
1 red onion, chopped
3-5 stalks of celery, chopped
3 russet, gold, or red potatoes, chopped
2 cups of cremini mushrooms, chopped
8 cups of chicken broth or beef broth, preferably homemade
26 ounce box of chopped tomatoes – I used Pomi.
1 bay leaf
1 tsp Italian seasoning
1 tsp oregano
1 tsp ground pepper
1-2 tsp of truffle salt or regular salt
*Optional – grated parmesan and chopped parsley to top
- Brown sausage and 4 chopped garlic cloves.
2. While sausage is browning, chop and prepare vegetables.
3. After the sausage is crispy, add the 1 pound of ground beef to the mix.
4. Once the meat has browned, add the onions and cook them down for about 5 minutes.
5. After the onions have softened, add the celery and mushrooms. Cook down for about 5-8 minutes.
6. Add 1/2-1 tsp of truffle salt or regular salt and pepper to taste.
7. Add potatoes and the box of chopped tomatoes to the pot.
8. Add 8-10 cups of chicken broth to the pot, covering all the vegetables. This was a very gelatinous broth, which I get so giddy about, but it will liquify once heated.
9. Add one bay leaf to the pot.
10. Add 1 tsp of oregano and 1 tsp of Italian seasoning to the mix. You can add more or less if you feel necessary. I added about 1/2 tsp extra of oregano.
11. Bring your soup to a rolling boil.
13. While your soup is finishing up, prepare the Brazilian Cheesy Buns.
15. When your buns are browned and your soup is finished simmering, top it with grated parmesan (I like grass fed raw parmesan) and chopped parsley.
*Tip- I like to cook soup in my 5 1/2 Quart Le Creuset Dutch Oven. After the soup cools off, I put the whole crock in the fridge, then re-heat the entire thing for lunch the next day! Super easy and I love that it saves me from doing more dishes!
Enjoy your soup!! And here’s a picture of my stuffed bowl and Bee begging like crazy. Of course I gave in and shared. Look at that face! 🙂