After my brief period of romancing my slow cooker, I decided to mellow out and give my stove top some attention. Kettlebell classes are euphoric and endorphin-inducing, but fast forward to a half hour later and all you need is a bed.
I was exhausted by 7 P.M. but still running on zero food, so I used what I had and this was the outcome: Turkey Sausage Soup
Wasn’t expecting it to appease my tastebuds as much as it did. I’ve also been magnetized to carbohydrates lately, so I figured this low-sodium chicken broth would help alleviate some of that bloat.
Basically here’s the rundown of ingredients:
- 1 cup low-sodium chicken broth (I use an organic kind)
- sliced onions
- 1-2 turkey sausage links (I used Shadybrook Farms- Sweet style)
- 2 cups swiss chard mix
- pinch of salt and pepper
- 8 button mushrooms- sliced
I threw this all into a saucepan for about 15 minutes. (Note: If you are full of energy, it probably adds more flavor if you cook links first and then add them to the soup.)
This is a perfect side dish also. I made another batch earlier and paired it with a spinach fettuccine pasta with four-cheese gravy, because like I said earlier, I’m just going through a carb crazed phase.
Here are my pros for soups:
- super convenient
- easily store-able
- pack a lot of nutrients.
- cheap- feed a lot of mouths for a minimal price
What’s your favorite winter’s night go-to soup? Do you use this as a main dish or side?