A Recipe for You

Margi DehlinHealth & Wellness, Hygge2 Comments

I thought I would share one of our family’s favorite soup recipes with you today. Consider it a winter bonus! Years ago, I was “gifted” this recipe in a letter from a dear friend. Don’t you love gifts like that? The recipe is for Chunky Minestrone Soup. It is warming. Satisfying. Healthy. And DELICIOUS! The soup is also versatile. I can make it vegetarian or with a bit of meat. I can add extra vegetables like spinach easily. If you happen to be gluten-free, you can leave out the pasta or add gluten-free pasta. I have made this soup so many different ways–and it is fail proof. Not to mention, the hearty nature of this meal satisfies even the larger appetite people in our home.

Chunky Minestrone Soup

1/2 Lb ground sausage (if you want more meat, try 1 Lb)

  • 1/2 Lb cooked and browned ground sausage (if you want more meat, try 1 Lb)
  • 1 quart of water
  • 2 small cans of tomato sauce
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 3 carrots, diced
  • 1-15 oz can of beef broth (or your favorite veggie substitute)
  • 1-15 oz can of mini diced tomatoes
  • 1/2 t basil
  • 1 t oregano
  • 1 T dried parsley
  • 1 T sugar
  • 2 cloves of garlic, minced
  • pinch of nutmeg

Simmer together in large pot for 3-4 hours. Then add,

  • 1 C cooked whole grain pasta (or gluten free)
  • 1 can of green beans, drained
  • 1 can garbanzo beans
  • 1 can yellow beans, drained

If you choose to omit the sausage, feel free to add another variety of beans to the mix. Serve with fresh parmesan on top with either some fresh bread or a simple green salad. Enjoy!

Do you have a favorite winter soup recipe that is a hit in your home? Please feel free to share here.

2 Comments on “A Recipe for You”

  1. Have been on a quest for a delicious/nutritious carrot soup for a while and this is my winner:

    Curried Carrot and Coconut Soup (for 2 servings):
    3 Tbsp. butter
    1/2 medium onion, roughly chopped
    3/4 lb. carrots, peeled and cut into 1/2″ coins
    1 t. peeled, grated fresh ginger
    1/2 t. ground cumin, to taste
    1/2 t. ground tumeric, to taste
    1/2 t. ground coriander, to tast
    pinch cayenne pepper
    2 c. chicken or vegetable stock (I love Better than Bouillon, organic)
    1 c. unsweetened coconut milk
    juice from 1/2 lime
    Salt and freshly ground pepper

    1. Saute’ the onions in the butter and sprinkle with salt. Add the carrots and spices. Stir and cook until softened, about 10 min.
    2. Add the stock (to cover the veggies) and bring to a boil over high heat. Reduce heat to medium and cook until carrots are cooked through, about 10-15 min.
    3. Pure’e the soup in a blender/food processor or in a pot with an immersion blender. Add coconut milk (and a little more stock/water if necessary). Adjust seasoning. Add lime juice, garnish with a bit of remaining cilantro and serve.

    Hope you enjoy as much as we do!

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