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?

Healthy Lunch… Rainbow Hummus Veggie Sandwich

Having a hard time finding something healthy and filling to eat? Try this quick lunch sandwich. One of my favorite, I got my husband hooked on them. He even craves them. My kiddos love to eat them as well.

It is as simple as filling the pita bread with a layer of hummus, and any sliced veggies you fancy eating. You can change out the veggies to keep it interesting. I have added calories and nutritional information for this particular sandwich I made. What ever you change will change these numbers of course.

The more color the better. The color indicates different vitamins and minerals that your body needs to run like the well oiled machine it can be. Red and orange fruits and veggies, like bell peppers, oranges, and carrots usually contain vitamin C, vitamin A, retinol, and lycopene. Green and yellow fruits and veggies, like avocado and pistachio, have luteins that help prevent degeneration as you get older, and they are high in vitamin C. Dark greens give you Iron. Green cruciferous veggies such as broccoli contain, iron, vitamin K, folic acid, as well as potassium. Blue and purple fruits and veggies tend to have anthocyanins or antioxidants. Eat the rainbow for your health.

Here are great articles on the colors of fruits and veggies if you want to read more about it.

https://healthyeating.sfgate.com/colors-vegetables-nutrients-2311.html https://www.color-meanings.com/fruit-and-vegetable-colors-meaning-and-benefits/

Recipe: Rainbow Hummus Veggie Sandwich

Ingredients:

  • 1 Pita bread cut in half
  • 2 tbs or 50 g hummus
  • two small hand full or 24 g arugula
  • 1/2 or 99 g bell pepper
  • 10 slices or 42 g cucumber
  • 3 slices or 22 g tomato
  • 5 g onion

Directions:

  • Slice up veggies, cut bread in half, put a layer of hummus inside the pocket on one side and stuff with veggies. Enjoy!

Stats for all of that food:

Calories 299, Fat 12.3 g, Fiber 7.8 g, Carbs 38.4 g, Sodium 530.1 mg,

Protein 10.6 g

The best ting is mt kids love to eat it as well. Thanks for reading and let me know if you liked this post.