Sunday, December 5, 2010

Sausage Soup

1 lb ground sausage (pork, turkey, chicken)
1 large onion, chopped
6 cloves garlic, crushed and chopped
1 tsp extra virgin olive oil
1 sprig thyme (or 1/4 tsp dried)
3 medium sage leaves (or 1/4 tsp dried)
1 bay leaf (fresh or dried)
1 tsp beef bouillon powder or 1 cube
2 14 oz cans tomato (no sodium added), your choice depending on how chunky you like the soup
1 can chick peas, rinsed
1 c frozen spinach
1/4 rice (your choice, I like mixed wild/brown)
ground black and crushed red pepper, to taste 

In a large soup pot, brown meat in olive oil. Once its almost cooked, add onion and garlic, and fresh herbs if using. Cook until soft.

Add tomatoes (I like 1-whole peeled, 1-fire roasted diced), chick peas, dried herbs (if using), bouillon and 3 cans water. Bring to a boil and reduce heat to medium. Add rice.

Cook 15-20 minutes until rice is done. Add spinach and stir in until mixed.

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