It’s funny that when I was growing up, my mother cooked a lot.  However, except for chicken soup, I don’t remember her making soup from scratch. Soup came from a can.  (Campbell’s, mm-mm good)

I haven’t eaten canned soup since college. I always make soup from scratch (though I admit to often using those tetrabrick containers of stock as an ingredient).  Soup is so easy to make and tastes so much better than the processed stuff.  You also know exactly what went into your bowl of soup (and stomach).  We cook for two at my house, but big batches freeze well for easy take-it-work lunches.  That works well for us.

We continue to enjoy our vegetables from the CSA. I made another soup, Kale and Sausage Soup. I used the lovely kale (and an onion) from the CSA and a packet of sweet Italian sausage from the freezer. The sausage was from the Codman Farm Meat CSA which we belonged to in the spring. According to Howard, I was a little too heavy-handed with the red pepper flakes, but I thought it was tasty just the way it came out. We also made salad from CSA vegetables to go with the soup — lettuce, peppers, and carrots. Mm-mm, good.

Kale and Sausage Soup
(Serves 8-10)

• 1 lb. bulk sweet Italian sausage (if it comes in casings, just cut them off)
• 1 large onion, diced
• 3 or 4 garlic cloves, minced (I put them through the Microplane)
• 1 cup lentils
• 1 bunch kale, stems removed, tear the leaves into bite-sized pieces
• 1 can (15 oz) diced tomatoes, with juice
• 10 cups beef broth
• 2 tsp red pepper flakes (or less, to taste)
• Salt to taste

Over medium heat, cook the sausage and chopped onion until fat renders and the onion starts to get soft, about 15 minutes.  Break up the meat with a spoon as it cooks.  Add garlic, and cook over low heat, covered, about 10 minutes.  Drain off and discard any extra fat.

Add lentils, kale, tomatoes, broth, and red pepper flakes.  Bring to a boil, then lower heat and simmer, partially covered, for 1 hour.  Add salt, if needed, to taste.