SOUPer Bowl Showdown: Jackie's Tuscana Soup Recipe

Our Facebook friend Jackie H. sent in her favorite soup recipe for our SOUPer BOWL SHOWDOWN! It's a simple, rustic Tuscana Soup. I tried it myself and may not have gotten it just right.... but it sure was good! Thank you Jackie!!

JACKIE'S TUSCANA SOUP

INGREDIENTS

1 1/2 cups spicy Italian sausage (cooked and crumbled)
2 cups potatoes, diced small
2 handfuls of fresh kale leaves, remove the stems and tear into small pieces
2 cloves fresh garlic, minced
1/2 medium white onion, diced

1 T. olive oil
2 bay leaves

3 cups heavy cream
3 cups chicken broth (reduced sodium)

First, brown the Italian sausage. Remove the sausage from the casing if it is in one. Remove the browned sausage to a paper towel to drain. (Do not be tempted, as I was, to sauté the onions in the drippings. It makes for a very greasy soup.)

In a large pan or pot, saute garlic and onions in 1 tablespoon olive oil. Add all ingredients plus a few drops of Tobasco sauce, if desired. (Note: My Italian sausage was so spicy, no additional heat was necessary and I also reduced the cream by half because I was out!! Still very good!)

Simmer on low, stirring frequently, until until the kale is cooked. Salt and pepper to taste.

Serve with a hearty, crusty bread like Focaccia or Ciabatta (typical in Tuscany- a good choice). I got a wonderful rosemary Ciabatta and it was just perfect; toast with a little garlic butter.

Soup Showdown Recipe: Don's Favorite Black Bean Soup

I really love it when the boys get in on the act... here's a great recipe adapted by another friend from back in the day! Love it! See Don's ** notes at the end with the adjustments he'd make next time. You might want to go ahead and try it that way. Make this one and let us know!! Thank you, Don! Hey, and A+ on the photo styling!

Don's Black Bean SoupDON’S FAVORITE BLACK BEAN SOUP

Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

**If I make this again, I will substitute Smoked Kielbasa for the bacon, and cut back on the cilantro just a little. PS, I stole this from the food network (but since i am modifying it, i can now put a claim to it???