Sunday, June 22, 2014


For the past three weeks I have been making versions of this soup each weekend.  It is vegetable soup with the addition of sausage and quinoa or rice.  I have used italian sausage or breakfast pork sausage in the versions I have made.  I prefer italian sausage as it has more flavour than pork sausage.  I use mild italian sausage but you may prefer to use hot or other varieties of sausage.   There are options you can use in what vegetables you want to use to make the soup.  I use a variety of vegetables and like a soup that is thick and has many kinds of vegetables.  You could include cauliflower, potatoes, turnip or cabbage as other choices.  I have been using quinoa or a blend of sprouted brown rice and quinoa that is made by truRoots.  I buy this package at Costco.  Instead of cooking the soup on the stove, I used an electric pressure cooker and cooked the soup on medium pressure for 16 minutes.  The soup will great for lunches this week for both the DH and I.

Ready to eat.

1 large onion, chopped
2 garlic cloves, minced
2 large carrots, chopped
3 stalks celery, chopped
2 to 3 small zucchinis, chopped
4 to 6 mushrooms, chopped
2 bunches fresh spinach, chopped
6 fresh or frozen skinned tomatoes, chopped
1/2 heaping cup of quinoa or sprouted rice quinoa blend
3 raw mild italian sausages, chopped into small chunks
10 cups of water or chicken bouillon
2 sprigs of fresh parsley, chopped
6 to 10 fresh basil leaves, chopped
salt and pepper, to taste
Mrs. Dash seasoning, to taste


In a large soup pot, add all of the ingredients.  Heat to a boiling point.  Reduce heat to low and simmer for 90 minutes.  Serves 10.

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