Sunday, January 3, 2010


Today was the Sunday of all Sundays.  Time to recover from the holidays.  Time to get the family back on some semblance of a schedule and routine (I'm talking to you baby who no longer cares to nap or eat your regular meals).   Time to get the house back to normal.  With the help of the husband and four shots of espresso, I prepared and tackled the following manic to do list today:  do a mountain of laundry, haul about two tons of recycling to the curb (lots of celebrating = lots of bottles), meal plan and grocery shop, clean out and reorganize the baby's dresser drawers (he's growing like a weed and about half the contents were too small), put new music on my iPod (which I sadly literally haven't done in years... excited for new tunes), care for the thirsty plants, put new batteries in the baby's jumper (aka, the thing that makes all cooking projects possible), take down the Christmas tree (and vacuum up the ensuing blizzard of pine needles), bake banana muffins with a pile of brown bananas (only the best from Ina... this recipe is a must try), and finally, it being Sunday, make soup.  Going with the theme of recovery of mind, body and spirit, I wanted something substantial but healthy for us to eat this week.  I'm loving what I came up with, and think it will get us back in the groove of things.

Recovery Soup

3 tablespoons olive oil
1 large onion, chopped
1 red and 1 green bell pepper, choppped,
1 clove garlic, minced
3 carrots, peeled and chopped
1 lb. Rancho Gordo Vaquero beans, soaked overnight (if you can't find Vaquero beans, black eyed peas would do)
1 package Applegate Farms Spinach and Feta Sausage, halved and chopped
1 teaspoon oregano
1 teaspoon cumin
4 cups chicken stock + 3 cups water
1/4 lb. baby spinach, torn by hand
salt and pepper to taste
1) Heat oil in large Dutch oven or soup pot.  Add onions and saute until clear.
2) Add other veggies and saute until they soften, about 10-15 minutes.

3) Add sausage and spices, stir to combine.

I love the Applegate Farms line of sausages (Spinach & Feta pictured here with Latte #2).  They are high in protein, low in fat and packed with flavor.  That said, if you are a veggie, you could totally omit them from this recipe and it would still be delish.

4) Add beans and liquids.  Stir well.  Bring to a boil and then lower to a simmer and cook, uncovered, until beans are tender, about 2 hours.
5) Stir in spinach, salt and pepper.

Needless to say,  I have completely run out of steam, and am ready to put my feet up with the husband for a bit and then hit the sack.   Despite The Colds That Wouldn't Die, we had the loveliest holidays this year, and I'll be basking in their glow for awhile.  That being said, I'm ready to swap the bubbly for the wheatgrass and start to recover.  When reality is good, getting back to it isn't so bad.
Wishing you a happy Sunday and an easy Monday!

1 comment:

  1. Mmmm... Yummy! Sounds like a wonderful Sunday. I'm jealous - it seems like company just keeps coming right up until the moment I have to return to work. I wouldn't trade the quality time spent, though.

    Anyway, the real reason for my comment is to add that for vegetarians, I think there are some great sausage alternatives out there. I don't know if they taste like real sausage (it's been way too long), but I think the spices, flavoring and substance provide a great alternative. My grocery store carries the "Tofurkey" brand regularly, and Whole Foods has even more options.

    Thanks for another great recipe, SMJ!