Cyclocross season means racing the sun. Trying to cram workouts into short bits of daylight that seem to slip away much too quickly. Fenders, beanies, and lights; training for cyclocross requires pushing the limits of the day's length.
On Tuesday night, I just made it home before total darkness set in. I was cold, wet, and hungry. In 30 short minutes, I was sitting down to this delicious meal (and I squeezed in a shower to boot).
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| Ben's garden harvest |
Ingredients
4 cups water
2 ½ tablespoons Better than Bouillon
12oz of ground chicken sausage
1 large yellow onion, thinly sliced
Salt and ground black pepper to taste
3 cans of cooked white beans (I used 1 can of each cannellini, navy & great northern)
A bunch of kale, stems and tough ribs removed, leaves roughly chopped
Method
In a cast iron pot, cook sausage over medium heat, until just browning. Add onion, salt and pepper and cook until onion has softened, about 10 minutes. Add a bit of water if the onions begin to stick to the bottom of the pan.
In the mean time, blend 2 cans of the beans, 2 cups of water and the bouillon in the Vitamix, or food processor, until smooth. Add this mixture, along with 1 ½ - 2 cups water and the remaining can of beans to the sausage and onion. Bring to a boil.
Add kale and simmer uncovered until the kale has softened. Season to taste and serve with hearty bread, cheese and avocado. Enjoy!
This soup takes less than 30 minutes to prepare, ideal for a quick dinner after a cold evening ride.