If you have a bag of broccoli slaw and a package of chicken sausage in your refrigerator, you have the makings of a good and easy dinner that's also filling and nutritious. The soup comes together in minutes and needs to simmer for about 30 minutes--45 if you want softer veggies. You don't need to puree the soup, or jump through a lot of hoops to make it. I use a package of Italian-style, pre-cooked chicken sausage to flavor the soup (the cheap kind from Aldi that has no nitrates or nitrites in it), but lean chopped ham would work just fine, too. Or you could just leave the meat out and stir in some cheddar cheese. The soup is loaded with vitamins and other nutrients from the broccoli slaw, and it's low in carbohydrates and fat (unless you add a lot of cheese!). If you're on a diabetic diet or want to "eat healthy" the soup makes a nice, easy dinner option. We like the soup with a salad and hot bread on the side. Leftovers heat well in the microwave. Enjoy!
Broccoli Slaw and Chicken Sausage Soup -- Makes About 2 Quarts
2-3 teaspoons of canola oil
1/3 cup of chopped onion (about half an onion)
12-ounce bag of broccoli slaw
12-ounce package of Italian-style pre-cooked chicken sausage, chopped into smallish
bits (1/2-inch or so)
1/2 teaspoon of garlic powder
6 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
1/4 cup of cornmeal
2 tablespoons of Parmesan cheese
Salt and pepper to taste
Milk to taste
Heat the oil in a big pot over medium-high heat and add the onion and broccoli slaw. Saute them together for 5-8 minutes or until they begin to soften. Stir in the chicken sausage and saute it with the veggies for another 5 minutes or until it begins to brown a bit. Stir in the garlic powder, the water, and the chicken base. Bring the mixture to a boil and reduce the heat to medium-low. Whisk in the cornmeal, partially cover the pot, and let the soup simmer, stirring it periodically, for 30-45 minutes, depending on how soft you like your vegetables and how thick you want your soup. Stir in the Parmesan cheese and salt and pepper to taste. You can also add a little milk to thin the soup, if you'd like.
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