Fumbling Toward Culinary Talent: Sausage and Deconstructed Broccoli Vegetable Soup

I made this soup last week. I wanted to get it all down, so I don't forget what I did. I am calling it deconstructed broccoli because I used broccoli florets, and their structural integrity does not hold up if you put them in early, so they just infuse the liquid with killer broccoli flavor. 

Ingredients

1 yellow onion, finely chopped

3 carrots, finely chopped

Olive oil

2 tablespoons of harissa paste

1 lb. of turkey kielbasa, cut into half moon slices

1 carton of vegetable stock

2 cartons of chicken stock

4-5 cups of broccoli florets

1 package of baby spinach

1 can of dark red kidney beans, drained

1 package of baby Bella mushrooms, thinly sliced

2 tablespoons of roasted garlic seasoning

2 tablespoons of smoked paprika

1-2 tablespoons of Penzey's Northwoods seasoning

1 tablespoon of ground cumin

Salt and pepper to taste

Process

Coat a stock pot with olive oil over medium-high heat and add onions and carrots. Put in a healthy smidge of kosher salt and freshly cracked pepper. Sauté the aromatics for approximately ten to minutes. 

Add in the sausage and brown it for about ten minutes. Add harissa and cook for roughly five minutes. Dump in the stock and add the vegetables and seasoning. Kick up the heat to boil and then set it to simmer for a couple of hours and enjoy.