Hearty Fall Harvest Vegetable Sausage Soup


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Hearty Fall Harvest Vegetable Sausage Soup

Cooler weather means it’s time for hearty, heart-warming soups. Not only are soups natural comfort food, but they’re a great way to take advantage of all the fresh produce that’s in season – carrots, celery, cabbage, cauliflower and Swiss chard. Chorizo sausage adds a little spice and smokiness to this chunky, satisfying fall sausage soup.

Ingredients:

1 tablespoon olive oil

2 chicken chorizo sausages (~ 8 ounces), sliced

1 medium onion, chopped

2 celery stalks, chopped

2 carrots, sliced

2 garlic cloves, minced

1 red bell pepper, chopped

1 1/2 cups cabbage, thinly sliced or chopped

1 1/2 cups cauliflower, chopped

1 1/2 cups chopped tomatoes (or one 15-ounce can)

1 1/2 cups tomato sauce (one 15-ounce can)

one piece Parmesan rind, optional

4 cups low sodium chicken broth

1 bunch Swiss chard, chopped (~ 5 cups)

1 zucchini, chopped

fresh grated Parmesan cheese for serving, optional

Preparation:

Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.

Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.

Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.

Serve with grated Parmesan cheese, if desired.

Nutrition Info: per serving: Food energy: 202kcal, Saturated fatty acids: 3.27g, Total fat: 9.42g, Calories from fat: 84, Cholesterol: 16mg, Carbohydrate: 20.35g, Total dietary fiber: 6.27g, Protein: 10.28g, Sodium: 763mg
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