I love homeschooling. I love it for lots of reasons, but today I loved it because I was able to send the kids outside first thing to make their own forts. They were jealous of the cousins cool new digs in their back yard and today was a great snow building day to create some of their own.
I sent them out shortly before 9am. They didn’t come back in until 1:45. In 5 hours I was able to make a serious dent in the mess around here. I didn’t get upstairs, but the downstairs is so much improved. I turned up The Martins and got right to work. It was great.
When it was finally time to come in and have a bite to eat we had some sausage soup left over from Sunday. Perfect. So yummy. What is better than rosy cheeks, fun stories from outside winter adventures, and a bowl of delicious goodness!
Here is the recipe. It makes enough for our family of 6 and leftovers (if daddy isn’t home for the leftovers :).
4 Mild Italian Sausage
4 Sun Dried Tomato Sausage
2 Celery Stalks
2 tsp Cumin
1 tsp Chili Powder
1/2 tsp Pepper
2 28oz cans Diced Tomatoes
2 cans Chick Peas
6 Cups Chicken Stock
Remove sausage skin (just squeeze the meat out) and make into chunks. In large pot heat 1 Tbsp oil over medium heat. Cook sausage without stirring for 5 mins.
Add chopped onions, carrots, and celery. Cook, stirring often for 10 minutes or until veggies are soft.
(If you want to make it spicy add a couple diced jalapeno peppers here too. Sooooo good!)
Add cumin, chili powder, pepper and tomatoes. Bring to a boil.
Reduce heat, cover and simmer for 10 minutes. Add chic peas (drained & rinsed) and chicken stock.
Cover and simmer for 20 minutes.
The recipe originally calls for all mild italian sausage and the jalapeno peppers. Its awesome that was but I like it even more with 1/2 sun dried tomato, and I leave the peppers out for the kids sake. :)
Let me know if you tried it and loved it.
I’m hoping to have time to type out my review before the evening is through. Better late than never!