I’m so thankful for the opportunity to grow as a person and a writer by the challenge that this platform provides.  I am thankful for the grace of those who have been walking with me on this journey for the last few years as I have worked in pieces to get a clue as to how this whole thing works.

And, I am thankful that I’m finally feeling like I am actually going somewhere.

I know Foodsy Tuesday has been up in the air for a while, but my goal is to make it more regular starting now!  Every other week, at least for now, you can plan on a food related post, most likely in recipe form, although potentially more on the tips, tricks, and kitchen wisdom side.  I hope you’ll tag along =0)

Now, for the good stuff!

Sausage, Bean, & Spinach Soup (THM E)

For all the THM followers, this meal would be an E.  It is also gluten-free, pork-free, grain-free and delicious!  I don’t share the flops (and I have had plenty…which is why I now know how to cook!  Thank you experience!)  If anyone is doing Weight Watcher’s and wants to calculate the points for me, share it in the comment and I will update this section with the info.  Thanks!

Ingredients:

• 2 onions, diced
• 2 cups dried kidney beans, cooked and drained (or 3 cans, drained)
• 3 carrots, sliced into small spices
• 3 stalks celery, sliced finely
• 1 package (5 links) Nitrate-free turkey or chicken sausage, sliced into thin “pennies” (we used Trader Joe’s Garlic Chicken Sausage with the Pork-free casing…sooooooo delicious)
• 6-8 cups homemade bone broth (we used out Thanksgiving carcass for the most delicious broth ever!)
• 2-4 cups water, if you want to thin it out a bit more
• 1 1/2 tbsp salt2 tsp garlic powder
• 1 tbsp dried basil (1/3 cup, finely chopped, if using fresh)
• Pepper to taste
• 1 package frozen spinach

Directions:

1. Pre-cook beans by soaking and/or doing a quick soak.  Drain (or use canned beans).
2. Slice vegetables.  Sauté along with sausage slices.
3. Pour in liquids, adding water if needed.  Bring to boil.
4. Once boiling, reduce heat to simmer and let stand for 30-60 minutes, depending on the beans and if they need more time to cook through.
5. Taste broth to determine if any more salt or garlic powder is needed.
6. Add seasonings and spices.
7. Taste broth to determine if more salt or garlic powder is needed.
8. Add frozen spinach bag and let cook through until fully softened.

Enjoy!

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