Winter Vegetables Turkey Sausage and Spelt Soup
Portion Size: 1 ½ cup of soup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups spelt (or other whole grain –barley, Farro, Brown rice, Etc.) | |
| 2 Tablespoons olive oil | |
| 16 oz. lean Italian sausage, casings removed (turkey) | Or Use bulk. |
| 2 cups washed, peeled and cubed butternut squash | Cut into 1 inch pieces |
| 1 ½ cups washed, peeled and slices carrots | Cut into 1 inch pieces |
| 1 ½ cups washed, peeled and sliced parsnips | Cut into 1 inch pieces |
| 1 large onion, diced | Wash, peel and dice |
| 3 gloves garlic, minced | Wash, peel and dice |
| 2 tablespoons thyme | |
| 8 cups low sodium chicken broth | |
| 1 teaspoon salt | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point Quality Assurance |
| 1 | In a large lidded pot, heat olive oil over medium heat. | |
| 2 | Add sausage breaking up with a spoon. | |
| 3 | Cook 8 to 10 minutes, until browned. Drain fat. | |
| 4 | Stir in butternut squash, carrots, parsnips, onion, garlic and thyme | |
| 5 | Cook 5 minutes stirring occasionally. | |
| 6 | Add chicken broth, 1 cup water and spelt | |
| 7 | Bring to a boil | |
| 8 | Reduce heat to a simmer and cook covered, for 60 minutes or until spelt is tender | |
| 9 | Stir in salt and pepper. |
Posted in Sausage lunch Recipes
