CEO Robin Hall's Famous Family Bonfire Soup Recipe
Perfect for a cozy night after a long day on the slopes! It's a little basic and rough, but not easy to mess up.
As adapted from a recipe from dear friend Brenda Coovert, growing up in the SF Bay Area. (with accompanying photo of original recipe from 1983)
1 lb spicy chicken or turkey sausage (remove casing and slice)
1.5 yellow onions, chopped
2 whole, skinned and trimmed carrots, chopped
2 russet potatoes, chopped, with skins on
6 cups beef stock
1 cup kidney beans, drained
1 16oz can, chopped tomatoes in juice
3 cloves garlic, chopped
1 bay leaf
1 tsp. salt
1/2 tsp dried basil
1/4 tsp fresh ground pepper
1/2 cup red wine
1 bunch Italian parsley, chopped
1 loaf crusty bread (baguette, sourdough, etc)
1 package sliced pepper jack cheese
Saute sausage in a big soup pot or dutch oven. Remove, pat dry and set aside. Do not clean out pot.
Saute onion, carrots, potatoes and garlic in the same pot. Add all the rest to the pot (including the cooked sausage), but do NOT add the red wine yet! Simmer all for 30 minutes.
Skim the fat. Add the wine. Simmer a bit longer, taste and adapt with salt and pepper to your liking.
Garnish with Italian parsley. Place in a bowl and serve with a slice of pepper jack melted on top and a slice of crusty bread to dip. Enjoy the coziness!