Healthy soup with veggies & a little meat/fat added to make it taste hearty & delish!

Source: Sandra's Brilliant Mind

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Name: Meat & Veg Soup
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 5
Cuisine: not set
Ingredients: 4-5 Links Mild Italian Sausage squeezed from casing to form meatballs; 2 Medium Squash Sliced then cut in half or quarters; 2 Medium Zuchinni Sliced then cut in half or quarters; 3 Cloves Garlic Diced; 1/2 Yellow or Brown Onion Diced; 4-5 Stalks Celery Sliced; 4-5 Small Yukon Gold Potatoes Slightly larger than diced; 5 TBSP or to taste Chicken Broth- glass jar kind; 1 TBSP or to taste Smoked Paprika Measure is a guestimate; 1 Tsp Cayenne Pepper Measure is a guestimate; To taste Salt & Pepper; Fresh Basil Leaves 3 leaves per bowl; Spinach 2 handfulls approx.; Parmesan Cheese 1 spoonful per bowl

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INGREDIENTS

4-5 Links Mild Italian Sausage ; squeezed from casing to form meatballs
2 Medium Squash ; Sliced then cut in half or quarters
2 Medium Zuchinni ; Sliced then cut in half or quarters
3 Cloves Garlic ; Diced
1/2 Yellow or Brown Onion ; Diced
4-5 Stalks Celery ; Sliced
4-5 Small Yukon Gold Potatoes ; Slightly larger than diced
5 TBSP or to taste Chicken Broth- glass jar kind
1 TBSP or to taste Smoked Paprika ; Measure is a guestimate
1 Tsp Cayenne Pepper ; Measure is a guestimate
To taste Salt & Pepper
Fresh Basil Leaves ; 3 leaves per bowl
Spinach ; 2 handfulls approx.
Parmesan Cheese ; 1 spoonful per bowl

Servings

INSTRUCTIONS

In a Dutch oven with a drizzle of Olive oil squeeze sausage frim casing into Dutch oven to form small meatballs. Cook these with onion, celery & garlic. Add the spices & veggies one by one cooking them till they brown a little bit ( if you have the patience). I like to save the potatoes for last because getting them to brown isn't necessary. Add enough chicken stock & water to cover the ingredients by an inch or two. Taste it to make sure everything is seasoned enough, you don't want it spicy just an after taste of spice. Let this simmer with the lid on the Dutch oven for about an hour, the longer it sits the better it tastes.

After it's done simmering, add a handful of spinach to individual bowls & ladle soup into bowls and tear 3 Basil leaves & 1 spoon full of Parmesan into each bowl to garnish.

Viola!!!

NOTES

Use fresh Basil only, & make sure you taste the seasoning along the entire process.

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Meat & Veg Soup

4-5 Links Mild Italian Sausage squeezed from casing to form meatballs
2 Medium Squash Sliced then cut in half or quarters
2 Medium Zuchinni Sliced then cut in half or quarters
3 Cloves Garlic Diced
1/2 Yellow or Brown Onion Diced
4-5 Stalks Celery Sliced
4-5 Small Yukon Gold Potatoes Slightly larger than diced
5 TBSP or to taste Chicken Broth- glass jar kind
1 TBSP or to taste Smoked Paprika Measure is a guestimate
1 Tsp Cayenne Pepper Measure is a guestimate
 To taste Salt & Pepper
 Fresh Basil Leaves 3 leaves per bowl
 Spinach 2 handfulls approx.
 Parmesan Cheese 1 spoonful per bowl

In a Dutch oven with a drizzle of Olive oil squeeze sausage frim casing into Dutch oven to form small meatballs. Cook these with onion, celery & garlic. Add the spices & veggies one by one cooking them till they brown a little bit ( if you have the patience).  I like to save the potatoes for last because getting them to brown isn't necessary. Add enough chicken stock & water to cover the ingredients by an inch or two. Taste it to make sure everything is seasoned enough, you don't want it spicy just an after taste of spice. Let this simmer with the lid on the Dutch oven for about an hour, the longer it sits the better it tastes. 
After it's done simmering, add a handful of spinach to individual bowls & ladle soup into bowls and tear 3 Basil leaves & 1 spoon full of Parmesan into each bowl to garnish. 
Viola!!!

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 5 Servings

Calories: 18
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 224.7mg		6 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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