|please don't be offended by the cheese crisp.. made them for my kids & they made the photo extra pretty!|
TOMATO, VEGETABLE & SAUSAGE SOUP
4 pieces bacon, finely chopped
1 lb. chicken sausage, removed from casing
3 cups total chopped vegetables (I used broccoli slaw, red onion, celery and carrots)
4 minced garlic cloves
1/2 tsp. crushed red pepper
2 bay leaves
1 32 oz. container of low-sodium vegetable broth
2 28 oz. cans crushed tomatoes
**balsamic vinegar, olive oil, Italian seasoning, salt, pepper to taste
handful of chopped baby spinach
In a large pot cook bacon for 2 minutes, then add sausage and cook until brown (using a wooden spoon to break into small pieces).
Add vegetable mixture and saute until soft. Add garlic and red pepper flakes, cooking for 30 seconds more. Next add broth, tomatoes and all other ingredients, seasoning to your liking. Bring to a boil and then reduce heat to a simmer. Simmer for as much time as you have until dinner.
**I find seasoning such a subjective thing. For our soup tonight I added 2 tbs. each of balsamic vinegar, Italian seasoning and olive oil plus one packet of stevia. I also used a generous hit of sea salt and black pepper.
The great thing about this recipe is that I now have a vat in the fridge just waiting for leftovers! Hopefully the cave kids will be as enthusiastic for soup for lunch as they were tonight at dinner...