Fuel your body during COVID-19: Easy Veggie Soup with Sausage – (use old veggies that look ugly/go bad)

the veg

Hello everyone. Yup I had a fridge full of the ugly veggies that I took pictures of for my previous fuel your body post. I wanted to do something with them, so I decided to make it easy on myself and make a veggie sausage soup. You can totally make this vegan with no sausage, but with my family of pre teens they will riot if I don’t feed them.

I had onions, carrots, cellary that was starting to look wilting, and one stalk even looked a little anemic. I had tomatoes that were not firm any more, bell peppers that were wrinkly and not as beautiful, and a staple in my house Yukon Gold potatoes. I had one container of chicken stock, but you can sub veggie stock to make it vegetarian/vegan.

Our stores still don’t have all the products we are used to. Our shipping is over loaded. So I bought what was on sale, and what I could find. When I got home I realized I bought beer bratwurst. So I just went with it.

This recipe can be altered to be:

  1. Vegetarian/Vegan

This recipe is:

  1. Gluten Free (unless you make the bred below)
  2. Dairy Free
  3. Full of Fiber
  4. Full of nutrients
  5. Low in fat
  6. Low in salt

Anyway it came out fantastic. So here is what I did.


Easy Veggie Soup with Sausage

Ingredients:

Yield: 8 servings

  1. 4 cups of stock Chicken/Veggie your preference
  2. 4 really ripe soft tomatoes chopped
  3. 4 cups of Yukon Gold potatoes chopped
  4. 2 cups of carrots chopped
  5. 4 stalks of celery chopped even the leafy tops
  6. 1 yellow onion chopped
  7. 2 green bell peppers or 2 cups chopped
  8. 1 tablespoon of ginger sliced about the top part of your thumb worth of ginger
  9. 2 cloves of garlic chopped
  10. 2 cups of water
  11. 1 tablespoon of salt
  12. Pepper to taste
  13. Beer Bratwurst 5 casing cut removed and sauteed

Directions:

  1. Saute onions, ginger till fragrant, add meat that has been removed from casing, and saute till cooked.
  2. Add hard veggies and the rest of the aromatics, carrots, potatoes, garlic, and celery. Stir together to heat.
  3. Add stock, and water, bring to a boil and lower heat to medium. Let cook for about 10 to 15 minutes.
  4. Add soft veggies tomatoes, and peppers. Let cook another 10 minutes.
  5. Serve piping hot. I made home made bread with it, and the family gobbled it up. It made enough to have it for two nights with 4 people.

I will put a link to the bread recipe I used. It is a no knead dough, that uses yeast.

https://www.melskitchencafe.com/rustic-crusty-bread-a-simple-how-to/?fbclid=IwAR1pfUZw-Be0sV68x6MwE51elzx_49rAYZsfv8_nyxR2Xgj-SXh2s5RBHOA

This was a hit with my family. We had warm crusty bread. Delicious soup with so much depth of flavor. They gobbled it up.

I hope this post finds you and your family healthy and happy. Please stay safe, wash your hands, and take the precautions you need. Thank you for reading. Please feel free to ask any questions you may have. Would you like to see posts about baking breads?

Chicken Tortilla Soup

Want a quick easy soup that you can make for your family? Oh yeah anything quick and easy on a school night is the best.

Here you go. This was husband and kid approved. It was easy and I was able to set it and forget it till dinner time. This is great for the cooler weather when it is nice to have a hearty warm soup.

Ingredients:

  1. 2 lbs of chicken breasts
  2. 2 cans of black beans rinsed
  3. 1 can of enchilada sauce
  4. 1 can of fire roasted green chilies
  5. 1 can of fire roasted diced tomatoes
  6. 2 cloves of garlic chopped
  7. 1 onion chopped
  8. 1/2 tbs of cumin
  9. 1 tsp of chili powder
  10. Frozen corn
  11. Salt to taste
  12. 4 cups of unsalted chicken stock
    Toppings
  13. tortilla chips
  14. sour cream
  15. shredded cheese
  16. avocado
  17. jalapeno sliced

Directions:

  1. Saute onions in olive oil till translucent (if you have an InstaPot, you can do this in the pot, if you have a slow cooker sautee on the stove)
  2. In the InstaPot or Crock Pot – add diced garlic, add canned chilies, canned tomatoes, canned enchelada sauce, canned beans, chili powder, cumin, chicken stock, salt to taste.
  3. Add boneless skinless chicken into soup
  4. Settings for appliances:
    1. for crock pot set to high for 4 hours, or low for 8 hours
    2. for an InstaPot set it to pressure, high, 9 minutes, and turn the valve to seal
  5. Once soup is done cooking, take out chicken and shredded chicken, add chicken back in and add frozen corn. Stir together.
  6. Top with toppings you like.

Two cups of this soup has about 260 calories, and 36 calories from fat. That of course is before you put the toppings on it.

I hope you like this recipe. Let me know if you get a chance to try it. Thanks for reading. Have a great day!