Veggie Soup with Saussage

After a long weekend with lots of food, there are usually some left overs in the fridge that need a purpose. I found a bag of green beans and a cauliflower as well as some Eckrich Turkey sausage. 2 tetra packs of organic chicken broth were still hanging out in the pantry. We got the base

1.5 packs of Eckrich Turkey Sausage
1 cup of celery
2 large onions coarsely chopped
1 bag of green beans (they are already cleaned, cut into 1 inch pieces)
1 Cauliflower (cut into chunks)
2 tetra packs of slow sodium organic chicken broth
6 large potatoes (peeled and cut into 1" cubes")
4 fresh shitake mushrooms, cut into slices
1/4 tsp thyme
1/2 tsp of ground allspice
3 tsp of Maggie Chicken Bullion
1 large fresh bay leaf
1 tbsp of veggie oil

In a large Dutch Oven heat up the olive oil, add the onions, sausage slices and the celery. Let it all get some color, but don't burn it. Empty the 2 tetra packs of chicken broth. Bring to a boil, add the green beans and let it simmer for 5 minutes.
Add all the remaining ingredients, bring to a boil again, cover and simmer for 15-20 min until the potatoes are done.
Serve with a slice of toast.
-Mahlzeit-





 

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