Savory Sausage, Brussels Sprout & Potato Soup: Our RV-Friendly Twist

As we continue our journey of healthy eating on the road, we've been experimenting with recipes that are not only nutritious but also comforting and easy to make in our RV kitchen. Our latest creation is a twist on a delightful recipe we found - a savory Sausage, Brussels Sprout & Potato Soup. 

Our Personal Adaptation: We were inspired by a recipe from EatingWell, but we've added our own nomadic twist to it. Here’s how we adapted this hearty soup to suit our RV lifestyle and palate.  

Ingredients: 

• 3 tablespoons extra-virgin olive oil 
• 16 ounces sage sausage (Recipe originally called for 8 oz of Italian sausage) 
• 1 cup diced onion 
• 1 cup diced carrot (We LOVE a hearty chunky soup chocked full of fresh veggies so increased to 1 full cup instead of 1/4 cup) 
• 1 cup diced celery (Same here!) 
• 8 ounces Brussels sprouts, trimmed and quartered 
• 12 ounces baby yellow potatoes, cubed (Leave out for a Keto friendly version)
• 2 tablespoons finely chopped garlic 
• 2 teaspoons paprika, preferably smoked 
• 4 cups low-sodium chicken broth 
• 2 tablespoons white-wine vinegar 
• ½ teaspoon salt 
• ½ teaspoon ground pepper 
• ¼ cup chopped flat-leaf parsley 

 Directions: 

• Browning the Sausage: Start by cooking the sage sausage in a skillet over medium heat. Brown it evenly, breaking it up as it cooks. Once fully cooked, transfer the sausage to your crockpot or a large soup pot – this is where your soup will come together. 
• Sautéing the Veggies: In the same skillet, heat the olive oil. Add the minced garlic, diced onions, carrots, and celery. Sauté these over medium-high heat until they start to lightly brown, which brings out their flavors beautifully. Then, reduce the heat to medium. This is when you add the paprika. The trick here is to let the vegetables simmer and soak up the spice's rich flavors. If you notice the skillet getting a bit dry, don't hesitate to add a splash of chicken broth. It's all about keeping those veggies juicy and flavorful. 
• Bringing It All Together: Once your vegetables have started to soften, transfer them to the pot with the sausage. Now, it’s time to introduce the Brussels sprouts to the mix. Pour in the chicken broth and season with salt and pepper. Give it a good stir to ensure everything is nicely combined. 
• The Simmering Magic: Let your soup simmer for about 30 to 60 minutes. This slow cooking is key – it’s when all the ingredients meld together, and the veggies reach their perfect tenderness. Keep an eye on the pot and adjust the heat as needed to maintain a gentle simmer. 
• Final Touches: Once your soup is ready, stir in the fresh parsley. Do a taste test and adjust the seasoning if necessary. Then, it's time to ladle it out and enjoy the heartwarming flavors of your homemade soup. 

Our RV Cooking Experience: Cooking in an RV kitchen has its unique challenges and joys. We've found that a large pot is indispensable, and keeping ingredients prepped and ready makes the process smoother. Plus, the aroma of the soup simmering is just what you need on a chilly evening by the campsite. 

Storage Tips: Just like the original recipe suggests, this soup stores well in the fridge. We've found that it's a great make-ahead meal for those busy adventure days. 

Acknowledging the Original Recipe: This recipe was adapted from Carolyn Malcoun's version on EatingWell. Her approach to balancing flavors inspired us, and we encourage you to check out her original recipe here. 

There's something incredibly satisfying about enjoying a homemade soup in the coziness of our RV, especially after a day full of outdoor adventures. It’s meals like these that remind us of the joys of RV living - simplicity, comfort, and good health.