Spicy Autumn Soup
Our story
When it starts to get cold outside, I crave warm hearty soup. Growing up, my mom would always make homemade soups. I remember coming home from school and the entire house would smell amazing! I developed this recipe, as I love potatoes and carrots in soup but I also like having a bit of spice and thickness. By adding in grated potatoes, it naturally thickens the soup.
If you want to be extra healthy, you can make homemade broth. You can do this by putting your leftover chicken bones in a pot and filling it with water. You want enough water to just cover the bones. Then bring to a boil and simmer for 4-5 hours. You can even add in some spices. When this finishes simmering, you will have the most delicious bone broth. I like to let it cool completely, and the fat will rise to the top and you can easily skim it off. You can freeze it and use it for other soup bases in the future.
For the Italian sausage I take it out of the sausage casing. If you would like big chunks, you can just cut the sausage into pieces and then cook.
If you are not a big fan of spicy soup, you can use regular ground beef and omit the chili flakes. To start the soup, I like to prepare all my ingredients first. This makes it so much easier to manage and to ensure nothing burns!
I hope you enjoy this delicious spicy autumn soup recipe! Let me know in the comments below if you try it out!
If you enjoyed this recipe, check out the other recipes on the blog!
Kim’s Spicy Autumn Soup
Ingredients
- 2 lbs Spicy italian sausage
- 2 tbsp Oil
- 11 cups Water
- 3 tbsp Beef or chicken stalk
- 2 Onions
- 6 Cloves of garlic
- 3 Stalks celery (about 2 cups) chopped
- 3 Carrots chopped
- 4 Large potatoes 2 chopped, 2 grated
- 2 Zucchini grated
- 1 cup Pearl barley rinsed
- 1.5 cup Egg noodle
- ½ cup Lentils
Spices
- 2 tsp Oregano
- 2 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Basil
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Chilli Flakes
Instructions
- In a large stockpot, heat the oil over medium-high heat and cook spicy italian sausage.
- When cooked, skim off excess oil, and add 11 cups of water. Add 3 tablespoons beef stock concentrate.
- Add the chopped celery, carrots, potatoes, onions and garlic. Bring to a boil, then turn the heat to medium-low. Add in spices. Simmer for 45 minutes with the lid on.
- Add the shredded potato, zucchini, barley, egg noddles and lenils.
- Bring to a boil, then continue to simmer on low for another 30-45 minutes.