Today Is Wednesday, January 7, 2026: This Is What Happen

 

This is Soup Hubby and I did up for dinner.

? Sausage, White (Navy) Bean & Mustard Greens Soup (Measured)

Base Ingredients

• Italian ground sausage: 1 pound

• White beans: 2 cans (15 oz each), drained and rinsed

• Mustard greens: 1 large bunch (about 6–8 cups chopped)

• Shallots: 2 medium, finely chopped

• Garlic: 4 cloves, minced

• Carrots: 2 medium, sliced

• Celery: 2 stalks, sliced

• Peppers: 1 to 2 (about 1½ cups chopped)

Fats & Seasoning

• Olive oil: 1 tablespoon (only if sausage is lean)

• Salt: ¾–1 teaspoon (start low)

• Black pepper: ½ teaspoon

• Red pepper flakes (optional): ¼ teaspoon

Liquid (Choose ONE option)

Option A – With Broth (recommended, deeper flavor):

• 4 cups broth (chicken or vegetable)

• 2 cups water

Option B – No Broth (still good, lighter):

• 6 cups water

• Add an extra pinch of salt and a splash of olive oil at the end

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? Cooking Instructions

1. Brown the sausage
   In a large pot or Dutch oven, cook sausage over medium heat until browned. Remove excess grease if needed.

2. Sauté vegetables
   Add shallots, carrots, celery, and peppers. Cook 5–7 minutes until softened.
   Stir in garlic and cook 30 seconds (don’t brown).

3. Add beans & liquid
   Add both cans of beans. For a thicker soup, mash about ½ cup of beans before adding liquid.

4. Simmer
   Pour in your chosen liquid. Bring to a gentle simmer and cook 20–25 minutes.

5. Add mustard greens
   Stir in greens and simmer 5–10 minutes, until tender.

6. Taste & adjust
   Add salt, pepper, or red pepper flakes as needed.
   Optional but excellent: 1–2 teaspoons vinegar or lemon juice at the very end.