Italian Sausage, Potato and Collard Green Soup!

I had a bunch of stuff but no recipe that included all of the stuff I had and wanted some soup.  Some HEARTY soup.  The kind of soup that you wanted multiple bowls of in one sitting.  Because of my current grocery shopping limitations I've learned to simply make it do what it do and use what I have.

That said...I started tossing some stuff together in a way that made sense and WOW!  It was so good, I had to stop and take a picture mid-bowl so I could tell yall about it!

So...this is what I did.  I'll try and write it out like a for real recipe.  LOL!


  • Bacon grease.  :)
  • Italian sausage (Remove from casing.  I used turkey and it was the spicy kind.)
  • 4 large potatoes (peeled and diced)
  • 8 cups of chicken stock (yall know I swear by Herb Ox
  • 1 large yellow onion (diced)
  • 4 cloves of garlic (minced)
  • 2 cups heavy whipping cream
  • Bunch of collards (cleaned, stripped and cut into manageable strips)
  • Seasoning (Tony Chachere, red pepper flakes, parsley)

Add enough bacon grease to the bottom of the pot to saute onions and add onions and the sausage.  Chop up sausage as it cooks.  Cook until sausage is done.  

Add chicken stock, garlic and seasoning (go light on the Tony Chachere as Italian sausage can be a bit salty), bring to boil.

Add potatoes and cook for about 20 minutes on medium high.  

Add collards and cook for 10 more minutes.

Stir in cream.

Serve up a bowl.

Post up like a SUPASTAR!!!!!!!!!!!!!

Remember to work with what you have.  Soup is easy.  If you don't have heavy cream, use milk with a bit of flour to thicken it.  You know how to do it.  If you don't...send me a message and I'll see how I can help you.  All good cooks started off wrong.  LOL!

Sweet & Spicy Peanut Soup - VEGAN

So...VeggieBee was here for Christmas and I wanted to cook her something vegan since she focuses on eating vegan food at home.  I was searching for recipes on the sofa with The Robinator and as I was flipping through this one list, he saw this recipe and declared that he used to have peanut soup at this hotel he used to stay in for work before me and that he hadn't had any since.  As he looked at me with puppy dog eyes...I knew I'd be making peanut soup even though I'd never had it.

onefromphilly has attempted to get me to have things such as vegan cheese, etc. and well...she hasn't been successful.  I don't like oxymorons as it relates to my food.  LOL!  As I read the ingredients, however, I perked up because it sounded DELICIOUS!  And man!  Once it got going the aroma was sooooooooooooooooo awesome!  If you don't have an immersion blender, simply allow it to cool well enough to transfer to a blender and puree.  It's worth it.  I promise.  If all vegan foods tastes like this I'm going to be a tad bit more open to vegan foods from now on! 

Do YOU eat any vegan dishes?  What do you like?  What do you NOT like that's vegan so I  know to steer clear?  LOL!

Sweet & Spicy Peanut Soup 



  • 1 tbsp. canola oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 clove garlic, minced (about 1 tsp)
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 1 tsp. peeled and grated fresh ginger
  • 6 cups vegetable stock
  • One 14.5 oz. can no-salt-added diced tomatoes, with their juices
  • 2/3 cup creamy natural peanut butter
  • 2 tsp honey
  • 1/2 cup chopped scallion greens (about 3 scallions)


  1. Heat the oil in a large soup pot over med-high heat. Add the onion, bell pepper, and carrots and cook, stirring, until the veggies soften, about 10 minutes.
  2. Add the cayenne, black pepper, garlic, and ginger and cook for 1 minute more. Stir in sweet potato, stock, and tomatoes and bring to a boil. Reduce the heat to med-low and simmer until the potatoes are tender, about 20 minutes.
  3. Add the peanut butter and honey. Puree the soup in the pot using an immersion blender or in a regular blender in two batches and return the soup to the pot. Serve warm garnished with scallions.