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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
Votes: 1
Rating: 5
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
Votes: 1
Rating: 5
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Ingredients
  • 1/4 cup good olive oil
  • 6 organic garlic cloves, sliced
  • 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
  • 1 cup organic yellow onion, chopped
  • 1/2 cup Organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 4 cups organic chicken broth or bone broth
  • 1 15 oz. can organic diced tomatoes
  • 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
  • 1/2 teaspoon each of sea salt and black pepper
  • 4 cups organic kale, chopped
Servings:
Units:
Instructions
  1. Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
  2. Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
  3. Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
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Bread Stuffing with Pears and Sausage

Bread Stuffing with Pears and Sausage

Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.

 

pears

 

Bread Stuffing with Pears and Sausage
Votes: 0
Rating: 0
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Rate this recipe!
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Bread Stuffing with Pears and Sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
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Ingredients
  • 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
  • 1 pound Italian sausage
  • Olive or avocado oil
  • 5 cups Organic onion, chopped (about 2 pounds)
  • 2 cups Organic celery, chopped
  • 1 cup Organic carrot, chopped
  • 8 ounces Organic mushrooms, sliced
  • 2 cups Organic pears, peeled and cubed (about 2 large pears)
  • 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
  • 2 teaspoons Fresh tarragon, chopped (halve if using dried)
  • 1 teaspoon sea salt
  • 1 1/2 cups Home-made or organic chicken broth
  • 1/2 teaspoon Freshly ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F.
  2. Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
  3. Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
  4. Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
  5. Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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