Fabada

soup

 When Caleb and I first started dating, one thing we both agreed upon was our love for soup.

Soup is a beautiful thing.

During my first (and also last) semester at Elim Bible Institute, Thursday (or was it Tuesday…) was designated as “Soup Day.” Everyone would line up after chapel, grab a bowl, pick a soup, and choose a piece of stale, yet delicious, bread. I loved soup then, and I love it now.

Soup played a big part in our lives during our run in with the “Clean Diet.” That pesky little thing that took every good and perfect food out of our diet, and the other food that we were allowed to eat was made into soup.  Hearty soups became a thing of the past, and soup no longer gave me the joy it once did.  I almost lost hope in soup…almost.

However, there are times when you come across a soup recipe that is so delectable it makes you wish you had a never ending soup pot. Kind of like the pasta pot in Strega Nona, but one that doesn’t cover an entire town in pasta.

This was that soup.

When we made our freezer meals this past weekend, Caleb was unsure about how it would turn out so we only made it once. Now I wish we had doubled the recipe. Nay, tripled.

Spicy Sausage & Bean Soup / “Fabada” (modified)

  • 8 cups Chicken Stock 
  • 1 can Lima Beans
  • 1 can Cannellini Beans
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped 
  • 4 ounces Polska Kielbasa, sliced
  • 4 Spicy Italian Sausages, sliced
  • 8 Bacon Strips, diced
  • Pinch of dried thyme 
  • Salt & Pepper to taste
  • A couple handfuls of Orzo Pasta

1. Dice the bacon strips, and cook them in a large stock pot until crispy.

2. Remove the bacon from the stock pot, and add the Italian Sausage. Cook until brown & remove from pot.

3.  Add the onion and kielbasa, sprinkle with thyme, salt & pepper, and cook until the onions are soft.

4. Pour in the stock, beans, bacon pieces, and Italian Sausage. Bring to a boil, add the Orzo pasta, and lower the heat & simmer for half an hour – forty five minutes. 

5. Add more salt & pepper to taste.

Because the soup ended up being a little too watery, we also made a roux, and added it to the soup. We let it simmer on low for an extra 20 minutes, and the soup thickened up.

Because we used canned lima beans and cannellini beans, we were able to significantly reduce the cooking time, and since the kielbasa was already cooked, we cooked it just until it was crispy. The italian sausage gave the soup the spicy kick it needed, and was balanced out by the salty kielbasa. The bacon, of course, needs no explanation.

Caleb added the Orzo Pasta, which was also a great addition. You can add more or less pasta, depending on how adventurous you’re feeling that day.

I have never enjoyed cold soups, and while this would probably be labeled as a “winter soup,” it was perfect for a sleepy Sunday afternoon.

So, live a little. Go enjoy some soup.

xo

-Kelly

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