We love soup. There’s a man at our church who says that “soup is for the weak and feeble minded.” If that’s true, I don’t want to be strong of mind or body. Also, to him I say, “No soup for you!”
Our good friends, Kate and Gilbert, introduced us to this awesome soup that you can just throw together. It gets better the longer it cooks, but we usually can’t wait that long – either because it’s time to eat, or because we just can’t resist it.
We make this soup often for family and friends when they come over because it’s delicious and easy and it warms you to the core. However, it’s one of the recipes that I don’t have written down anywhere. The first couple of times I make it each cold season, I have to dig around through emails, chat records, Facebook messages, and texts from Kate to see where it was that I last asked her for the list of ingredients. Lately, my family has asked for the recipe a lot, so I thought I’d put the list of ingredients here so that it’s easy for me to access and I can stop bothering Kate each Fall.
- 1 pound sausage (You could use a brand other than Tennessee Pride, but then I may not respect you as much. Just so you know.)
- 1 onion, chopped, sautéed in sausage grease
- 1 box Near East Long Grain and Wild Rice, prepared (You can use other brands, but Near East is the only one I’ve found that is gluten free. Unfortunately, the 90 second Uncle Ben’s microwave pouch has wheat in the ingredients.)
- 1, 14.5 ounce can beef broth
- 1, 14.5 ounce can chicken broth
- 2, 14.5 ounce cans diced tomatoes (don’t drain!)
- 2, 14.5 ounce cans of black eyed peas (Don’t drain! Also, we usually get the “southern style” ones that have been seasoned… and cooked in bacon fat…)
- If you need a bit more saltiness (I find we usually don’t – the broths are usually plenty salty), use Liquid Aminos or Gluten Free Soy Sauce instead of salt