A few nights ago I was looking for something comforting and easy for dinner. We are having an annoyingly cold spring so far here in Seattle and as much as I would like to boycott sweaters and boots for t-shirts and flip flops, it is still just too darn cold and my will is not strong enough. I decided to embrace that it is still soup weather and came up with a wonderful little recipe for a cold spring night.

As with many of my recipes, I was making this all up as I went, so the directions will be a little free form. But ya know what? It’s a soup. Details tend to be irrelevant when you are making a huge pot of something.

The best part of this soup though? There is nothing unhealthy about it. This is a big bowl of yummy, healthy goodness. And the only thing better than an overly indulgent meal, is a yummy one that you feel good about. Unfortunately for me, the middle ground option tends to come in third.

Spicy sausage and white bean soup

1 TB olive oil

One big jalapeno- seeded and chopped

3 large cloves garlic- chopped

about 2 cups of carrots in 1/2 in slices (or however many you happen to have in your fridge)

1 can diced tomatoes (I like the fire roasted kind.)

1 box chicken stock

dash of oregano

Heaping teaspoon Emeril’s Essense or other creole seasoning

dash of paprika for warmth

One pound of lean turkey kielbasa- fully cooked and chopped to same size as carrots

2 cans white beans- rinsed and drained

Heat oil in skillet and saute the jalapeno and garlic until starts to soften. Add carrots and saute. When you run out of liquid, toss in the can of tomatoes and stir. Once this is bubbly, add the broth, seasonings, and salt and pepper. Keep on a low boil until carrots are soft. Then, add the kielbasa and white beans. Turn to low and let simmer for about 15 minutes to let all the flavors mesh and soften.

Enjoy!