The early darkness and slight chill in the air make thoughts turn to warm comforting soup even here in Souther California. Vegetarian Times sent me a recipe for soup that I quickly adapted into a tasty soup for meat-eaters!
Sausage and Bean Soup
1/2 to 1 pound mild Italian sausage (or hot. Or other fresh sausage)
1 can white beans, drained and rinsed
2 carrots, peeled, cut in half, and sliced
2 stalks of celery, cut in half and sliced
1 large onion, chopped
1 tsp. minced garlic
4 cups chicken broth
2 cups beef broth
oil (olive, if available), salt and pepper
Open and break up sausage into chunks. Saute in olive oil till it loses pinkness, breaking it up as it cooks. Add onions and garlic and saute. Add vegetables and beans. Add 2 kinds of broth. Simmer for a while, then turn off and allow to sit for an hour, covered. Re-heat to serve. Makes 6+ cups. The flavors improve the longer it sits.
I was knitting sock #2 at Borders this morning, as I tend to do, and a lady about my age or a little older sidled up to me and whispered, "I haven't seen anyone doing that for years!" I don't know if she meant socks in particular or knitting in general. I showed her sock #1 and told her that knitters are all over the internet. She was suitably impressed. Sock #2 is now 3 1/4" long.