Spicy Tuscan Soup

I love a good bowl of soup for dinner. It’s just so comforting and filling. I typically make the same soups over and over because they’re just so good, but I wanted to try something different and came across this recipe. It has kale in it, which I’m a big fan of. It’s a super food! It’s so good for you, and it tastes really good in this soup. Enjoy!!!kale

Spicy Tuscan Soup (original recipe at Tasty Kitchen)

• 1 pound pork sausage (I used Jimmy Dean)
• 1 medium onion, diced
• 2 slices bacon, diced (I used turkey bacon)
• 3 cloves garlic, minced
• 3 medium potatoes
• 1 quart chicken broth
• 1 bunch of kale, roughly chopped
• ½ cup heavy cream
• salt and pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear and the bacon has crisped up. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into smaller chunks. Add chicken broth and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients, as well as the sausage and simmer for 5 more minutes. Then it’s time to eat up!

spicy tuscan soup*The original recipe calls for spicy breakfast sausage. However, to satisfy my kids’ needs, I used regular pork sausage and added red chili pepper flakes so I could control the spice level. If spice is not an issue, use the spicy breakfast sausage instead.

Spicy Mexican Style Marinated Carrots

marinated carrots 5Ever had those carrots at a taco shop? If you have, then you know what I’m talking about. If you haven’t, WHY NOT?!? They are so good! And you’ve been missing out. Spicy, tangy, and at some places, crunchy. Most taco shops I’ve had them at lean towards the softer side, but I prefer them to have a slight crunch. If you plan on having Mexican food at home, you must make these to have on the side.

Spicy Mexican Style Marinated Carrotsmarinated carrots

  • 1 lb. carrots (approximately 6 medium sized), peeled, and cut on the diagonal about 1/4″ thick
  • 1/2 of a small onion, sliced into 1/8″ rings (I used a mandolin to slice the onions)
  • 3 garlic cloves
  • 3 cups warm water
  • 2 tbsp. canola oil
  • 1/4 c. pickled jalapeno slices
  • 1/4 c. pickled jalapeno juice from the jar
  • 3/4 c. apple cider vinegar
  • 1 tsp. dried oregano
  • 3 bay leaves
  • 2 tsp. peppercorns
  • 1/2 tsp. crushed red peppers

Saute garlic, carrots, onions in a pot on medium high heat for 2-3 minutes. Add the remainder of the ingredients and bring to a roiling boil. Turn off the heat and let cool for 2-3 hours. Put into a jar/container and refrigerate for up to 1 week. *If you like your carrots on the softer side, let boil for up to 5 minutes, then turn off the heat.

marinated carrots 2Do I think these will last a week in your house? Absolutely not!