Cooler winter months are my favorite time of year for enjoying soups. Growing up in a Jamaican household soups where part of our meals all year round not just in the winter. With so many mouths to feed (I have a lot of siblings), I can see why. Soups are hearty, inexpensive to make and an easy way to fill your belly and feel good all at once. There is just something about enjoying a cup of soup and what it does for the soul.
Today I’m happy to share a recipe for a simple and nutritious bok choy and sausage soup. I love cooking bok choy with some onions and garlic and a little evoo. Simple and delicious. I usually just use kale in my soups but one day I was cooking and the bok choy needed to be used so I threw it into the soup. It was delicious mixed with the kale. This is a meal you can quickly make after a long day at work or on the weekends enjoying some football.
- 1 cup chopped onion
- 1 tsp diced garlic
- 1 tsp onion salt
- 3 links Italian sausage
- 3 cups kale
- 6 stalks of bok choy (top half)
- 16 oz of vegetable stock
- 1 cup water
- 1 chicken bouillon
- 1 can cannellini beans
- 3 tbsp Olive Oil
- 2 - 3 cups wide egg noodles
- Black Pepper
- Red Pepper Flakes
- In a medium or large pot combine the olive oil, onion and garlic and cook on medium heat for 3 minutes. Next add in the sausage and cook for an additional 5 minutes til cooked through. Then add in the vegetable stock, water and bouillon (if you have chicken stock on hand that is fine too). Cook for 2-3 minutes. Add in the kale, bouillon, cannellini beans a pinch or two of red pepper flakes and salt and pepper to taste. Cook for 3 minutes and add in the egg noodles and cook for an additional 5-8 minutes until the noodles are al dente.
