This morning I made the first soup for the 2014 Island season! I’m happy to eat soup for all three meals every day so I’ve perfected the art of hassle-free soup making.

Italian Bean Soup

1 pound sweet Italian sausage, crumbled

1 yellow onion, chopped

1 tablespoon olive oil

1/4 cup  dried soup vegetables from Bullseye Market in Vandalia, Michigan (you can and should use fresh vegetables whenever possible but having these high-quality dried veges on hand is great for those days you are pinched for time)

1 package Seeds of Change Quinoa and Brown Rice

1 can diced tomatoes

1 can cannellini beans, rinsed

2 cups water

2 cups chicken broth

Brown the sausage and onion in the olive oil in large skillet over medium heat. Add the dried vegetables and heat to soften. Add to crockpot along with remaining ingredients set on high for an hour or so then turn to low.

IMG 9206 150x150 Island soup season has begun

Soup is a cookin’

Go for a walk, read a book, visit a friend…do whatever you want then come back and enjoy this wonderful soup with some crunchy bread. Sometimes I put the bread cubes in the bowl then top with the soup.

3 Responses to Island soup season has begun

  1. Great recipe! And when you are on an island, shortcuts are essential because you are dependent on goods coming from the mainland.

    • You are so right about depending on goods coming from the mainland! Shortcuts help too when the sun is shining and you don’t want to spend one extra minute in the kitchen! 🙂


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