Frakenstorm Soup
thought I would make myself
one big batch
to take me through this weather…
had that extra kale
from last week
just calling my name
nothing says
stay in your pajamas & big fuzzy slippers
a whole day
eating chunky hearty
vegetable soup
filled with all kinds
of delicious yummy bits
like a hurricane
blowing outside your windows.
truth be told
I can get use to this…
no work,errands, or obligations…
eating and playing (coloring, painting and mommy ipad time woohoo) a whole day
who says there are no
silver linings in those rain clouds?
just one problem
I can foresee…
they might need to take me out of my house
with one of those special STORM bulldozers they have
because at the rate I am eating this soup and all the other goodies
I am baking and cooking
I will not fit
through my door!

Keep safe my friends
and enjoy your Frankenstorm time!

FrankenStorm Soup
I love to cook with music in my ears – and todays song of choice was my free download from itunes of Bridget Mendlers single Hurricane!

Of course this soup has got to have “franks” in it – and lucky enough I had some small weenies and some of Jack Gourmet’s Sweet & Spicy Sausage in the house to make every bit a fun meaty one. But feel free to add whatever beef or chicken you have hanging around for this soup.

Ingredients:
2 tsp. olive oil
3 sweet & spicy sausages, cut into bite size pieces
1 package mini hot dogs, cut into bite size pieces
1 large onion, diced
2 tsp. dried oregano
2 tsp. ground mustard
2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
salt & black pepper to taste
1 cup baby carrots, diced
2 yellow zucchini, diced
3 large potatoes, diced
4 cups kale (or you can use 3 cups frozen spinach)
4 cups beef, chicken, turkey or vegetable broth
2 cups water
1 package, cooked wide egg noodles

Directions:
In a large soup pot, on medium high heat, sweat the onions in the olive oil for about 5-6 minutes. Then add the diced sausage and hot dogs. Mix well with the onions and let them cook for about 5-6 minutes more. Add all the spices and cook for another minute.
Now add the carrots, zucchini, potatoes, kale and mix well. Cover pot and let cook down for 4 minutes. Then add broth and water, cover and bring to a boil. (25 minutes)
Once the potatoes are soft to the fork, lower flame to medium low, uncover pot and let soup simmer for another 10 – 15 minutes.
Serve in hot in a large bowl with egg noodles.