I guess the only good thing that comes out of Jess having a cold is that all of a sudden Jess wants to create super yummy, nourishing soups. The heat of the soup is lovely on a throat tired of coughing and the nutrients are great for bolstering an overworked immune system.
Sausage, Tomato and Bean Soup
1 medium onion, cut in half, de-seeded and sliced
6 large button mushrooms, sliced
1- 1 1/2 T. whole dried oregano, divided (to taste)
1 T. Redmond Real Salt, divided (or so, depending on whether or not your broth is homemade or storebought)
6 – 7 c. beef broth (It’s super easy to make your own…much cheaper, too!)
1 can diced tomatoes with juice
1 c. grassfed sausage crumbles
1 c. grassfed beef liver crumbles (yes…really. Why liver? I’m so glad you asked!)
6 oz. brown rice macaroni noodles
1 1/2 – 2 c. of Great Northern beans (This is approximately 1 can’s worth.)
1. Heat the olive oil in your soup pot over medium heat. Add mushrooms, onions, 1/2 tsp. salt and 1 tsp. whole oregano. (Please keep in mind that all spice measurements are approximate – when I’m creating recipes, I just add until it looks right.) Stir together and cover.
2. When onions and mushrooms have softened, add the meat crumbles. Stir together for a minute. (Or, if you’re like me and you just pulled them out of the freezer, re-cover and let them cook together longer – until the meat is pretty much all thawed out.)
3. Add the broth and the noodles. Cover and let it come to a boil, cooking long enough to cook the noodles. If you choose to sample at this point, you may want to go ahead and add more salt and oregano.
4. Once the noodles are cooked, add the tomatoes with juice and the beans. If using canned beans, be sure to drain and rinse them before adding to the soup.
5. Add salt and oregano to taste and let it simmer for several minutes. Serve with buttered toast or fresh biscuits. YUM!