No-Brainer Chicken Sausage Soup with Whole Grains and Vegetables provides sustenance and warmth
Peggy Lampman | Contributor
This weather bites it. I'm in no mood to cook, but I'm hungry. And my throat feels scratchy, so my body craves sustenance and warmth. This criteria spells a simple supper soup for me.
Yield: 3 servings
Active Time: 10 minutes
Simmer Time: 35-40 minutes
6 cups stock, such as chicken, turkey, beef or vegetable
1 box Near East Whole Grain blend* (enclosed seasoning package, optional)
2-3 carrots, cut into coins
4 cups chopped Tuscan kale, washed
3 pre-cooked sausage links, cut into coins (I used apple-chicken sausage)
*Other grain blends may be substituted; adjust cooking time accordingly.
1. In a medium-sized pan, bring stock to a boil. Add grain blend and 1/2 of seasoning package, if using. Let return to a boil, then reduce heat to simmer and simmer 15 minutes; then add carrots and kale.
2. Simmer an additional 15 minutes and add sausage. Cook until sausage is heated through and vegetables are tender, an additional 5-10 minutes. Taste then add remainder of seasoning package or kosher salt to taste. Serve with generous grinds from the pepper mill.