Ruby Red Sub-Zero Super Soup - For me and Chris.

This soup deserves to be cooked, not just for the pleasures of making it, smelling it, and eating it; but because of its vibrant colors that permeate every aspect that we are capable of appreciating.  It's so good that you can eat it hot in Winter, and cold in Summer, or room temperature, if you need to take it with you.  I made it yesterday, because I was in need of some warmer encouragement than the -17 degrees that was painted in ice on every window of my apartment, and, because my friend Chris was just home from the hospital and in need of some home cooking. And, just because my car wouldn't start when I was finished making it, and couldn't deliver it until later in the day, making this soup made me feel transported to that happy place that we all enjoy, when we feel satisfied with the blessings of complete, and pleasurable nutrition.

Music to cook by:  Celtic Music was a worthy companion, ranging from Cherish the Ladies (The Girls Won't Leave the Boys Alone), to The Chieftains (The Celtic Harp), and Celtic Women of the World (Putumayo, Parts I and II).
Dessert was chocolate yogurt and the soundtrack to What Women Want, (besides good soup.)

Ingredients:  First the Roots, diced on the small side for easier handling and faster cooking, if time is important. Most measurements are approximate. Sizes vary and it's helpful to know how you like it.

    1 Large Yellow Onion,
    2-3 Large Russet Potatoes, or 4-5 Red Potatoes
    6 Garlic Cloves, at least, more if you love it, less if you don't.
    4 Large Celery stalks, with leaves
    3 Large Carrots
    1 Fennel Bulb (optional, in case you can't find it, or don't like it.)

Then the Seasonings:  (This is rather arbitrary, since I use a lot of them.  In other words, you have to decide what a lot is for yourself.  This is what I use. Feel free to use your favorites from the suggestions below.)

    2 teaspoons Italian Seasoning, if you love it, and/or
    1 t of each herb: Tarragon, Dill, Basil, Oregano, Thyme, Marjoram, Rosemary, etc.
    2 Bay Leaves
    1 t of each spice, optional:  Cumin, chili powder, curry (mild)
    1 t Red Pepper Flakes, if you want more heat
    Grated nutmeg, some
    1 Tablespoon Fresh parsley and/or cilantro, finely chopped
    1 T Lime zest
    1 T grated Ginger, more if you're fighting off a cold.
    Salt and pepper to taste, be careful here since limes taste salty on the tongue
    (I also use a few shakes of Bragg's Liquid Aminos, from soy protein, an all purpose seasoning and soy sauce alternative, which helps provide the salty taste and some protein, which helps if you're making a vegetarian version of this. And like anything else made with soy, it's good for hormonal balance.)

The Rest:

    1-2 T Coconut or Olive Oil
    4-5 large, high quality, lean sausages such as turkey, chicken, your call.
           For this batch, I used 2 rosemary chicken and 3 lean and sweet turkey sausages
    For a Vegetarian version, use black beans and corn instead of meat, or, your favorite tofu, etc.
    1 Large Red Bell Pepper, diced
    6 Large White Mushrooms, cut in half and then into large slices
    1 Small Head of Broccoli, chopped
    1-2 cans whole Tomatoes, c juice
    2 c Vegetable or Chicken stock, preferably low-sodium, so that you stay in control of the sodium content
    2-4 c hot water, as needed
    1 c Red or White wine, optional

The Method:

    In a 5-6 qt. stock or soup pot, or larger, heat to just above medium and add the oil.
    Add the onion and cook it until it starts to turn translucent, but not brown.
    Add the rest o roots, and cook until they start getting over themselves, like the onions. While they're doing this, start adding your seasonings by placing ~ a Tablespoon or so of  the herbs into your hands, and rubbing the palms of your hands together, bruising the herbs until they smell like you expect them to. Sprinkle them as evenly as possible over the roots with your fingertips.  The spices get poured on directly, no rubbing is necessary. Add the Bay leave(s). I usually add the seasonings every time I add something to the pot, this helps to create the layers of flavors that will turn this soup into something worth sharing.
    Now start adding enough liquid to keep everybody happy.
    As the liquid starts to dance, add the meat, and the rest, except for the broccoli, a hand full at a time.
    Pour in enough liquid so that you achieve the consistency that you want, more for a soup, less for a chowder, etc.
    Turn the soup down to simmer and cook for ~ a half an hour, then add the broccoli, turn it off, cover and let it rest for ~ half an hour.
    Serve the soup with or without a garnish of Parmesan cheese, sour cream or plain yogurt, or some cilantro leaves.  A hard, French style baguette torn into pieces, is wonderful for dipping.  However you dress it, there is nothing plain about this soup, and it will carry you through Winter's coldest days, even if the high is only one degree, like it was yesterday.