If you've been reading this blog a while, you know that we love Banger Sausage from Whole Foods - there's just something about the spices they mix in that is so lovable! Well, I thought I'd pulled out grass fed burger from the freezer, but it was the sausage. (so Jess didn't label them, but she went to get them and split them up and bagged them and put them in the freezer - I'll take it!) Maybe it was meant to be, because I made up this soup.
In a skillet I cooked about 3 lbs of Banger Sausage. (We have the butcher take the casings off, or, if we call ahead, they just don't put it in casings in the first place.)
In a stock pot I put 6 cups of water, 2 small cans of Muir Glen Organic tomato paste, 1 can Muir Glen Organic Diced Tomatoes, 6-8 medium zucchini, sliced, 1 orange sweet pepper, diced, and a head of broccoli. ( If you have other veggies, get creative - it's soup!)
I spiced it up with 2 tsp Smoked Sea Salt, freshly ground pepper, 1/4 tsp rosemary, 1 tsp basil, and 1/2 tsp dill. This needed to cook for around 20 minutes.
As soon as the Banger Sausage was done, I put it into the pot, too. It just tasted so warm and healthy! Ger ate it for breakfast again. What a compliment!
Let me know how it goes.