There will be leftovers…I think?


My dad always used to make this dish, as soon as he thought it was cold enough for soup.  I, on the other hand, can’t get enough of this dish and I seem to be making it at least once every two weeks lately.  It is so yummy, and so easy to make.  I always intend on making enough for leftovers, but we always end up eating all of it.  My dad and I always get a kick out of sending each other pictures when we make it for dinner.

Italian Sausage Soup

Ingredients

Sausage links, cut into 1/2 inch piecesiPhone 794
1 can diced tomatoes
1/2 onion, diced
3 cloves of garlic, minced
3 cups beef broth (or 3 cups water, 2 bouillon cubes)
1 cup penne noodles
1 head broccoli, cut from stalk
Italian seasoning (or parsley, oregano, basil)
EVOO

1. Heat EVOO over medium heat in medium sauce pan.  Once oil is hot, add in the sausage links and cook until no longer pink.
2. Add in the onions and garlic and cook for about one minute.
3. Now add in the broth, tomatoes, broccoli, noodles, and seasoning.
4. Cook until the noodles are cooked – for about 15 minutes.

iPhone 793

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Clean Eating Vegetable Soup


 

Now, I don’t proclaim myself as a full-time Clean Eater, but I do love creating new recipes that are considered Clean Eating.  There is something so satisfying about eating a meal, and knowing that it is completely healthy; but it is still delicious.  Yesterday, while I was working out with my fiancee, I randomly had the sudden urge to eat some soup!  I don’t know if it was the rain, the clouds, or the fact that is is SUPPOSED to feel like Christmas time around here, but I decided I was going to go home and make some.  I’m glad I felt the need to make some soup, because the celery and carrots in my fridge were just about to go bad (and soup is the perfect way to clean out some vegetables in your fridge).  In fact, I don’t think there are many vegetables that could be added to this dish, and it taste bad.  So, without further ado, here is my Clean Eating Vegetable Soup.

Clean Eating Vegetable Soup1B7BAFC1-5587-4EF0-87A5-24ED104181E2-7759-000002D81E669112-2

Ingredients
4 stalks of celery, diced
12 baby carrots, diced
1 whole onion, diced
2 cloves garlic, minced
1/4 cup frozen peas
1/4 cup frozen corn
3 medium russet potatoes, peeled and cubed
1 can diced tomatoes, undrained
2 chicken bouillon cubes (or broth)
Dried herbs (Italian seasoning, parsley, oregano, basil)
EVOO

1. Saute the onions and celery in EVOO over medium-heat, stirring occasionally.  2. Once the onions have become translucent, add in the carrots, garlic and potatoes.  Saute these for about 2-3 minutes (or until garlic is fragrant).
3. Season the mixture with your dried herbs.  I never do an exact measurement, because I tend to really love a lot of seasoning, so just season it until you find it tastey. 🙂
4. Add in enough water (or broth) until there is about 1/2 inch of water/broth above the mixture.  Add in the undrained tomatoes, and bring to a boil.  Once boiling, this is a good time to taste the juice and decide if you want to add in some more seasoning; at this point, I added in some garlic powder and onion powder, but I love a LOT of flavor.
5. Once it has come to a boil, turn down to low and cover.  Allow to simmer until the potatoes are soft enough to be crushed against the side of the pan.
6. Add in the frozen peas and corn and allow to cook about 5 minutes long.
7. Enjoy!

You can add pretty much any vegetable you would like with this soup!  Anything you need to get rid of, throw it in!  Green peppers, green beans, spinach, etc!  The great thing about this soup, is the vegetables aren’t as potent after simmering, so even those who don’t like some of the vegetables can enjoy this dish!  My fiancee can’t stand celery or carrots, but he went crazy for this soup!