When it gets cold outside and the snot is rampant among my kiddos, I looovveee making broth-based soups. They are cozy, packed with so many immune boosting properties, and can be whipped up with whatever is in your fridge.
Last night, I made this batch with great northern beans, veggies, pork sausage, and tons of ginger and garlic. I had big plans for the chicken in my fridge, but had to pivot when I realized the chicken was bad (happens to best of us right?)
Here’s my recipe:
A bit of avocado oil to sauté 3-4 garlic cloves, half of an onion, and a generous inch of ginger minced and a healthy sprinkle of sea salt
When the onions softened, I added a tube of pork breakfast sausage.
I added a few shakes of paprika, at least a teaspoon of turmeric, some salt and pepper, and a tiny dash of allspice.
After the meat browned I poured in a little broth to deglaze the bottom of the pan, and then I finished off the box of chicken broth.
Then I added 2 cans of great northern beans, a cup of frozen peas, and one giant leaf of chard that I tore up. Celery, green beans, bock choy, cabbage, carrots and sweet potatoes all would’ve been other great additions! I chose based what I had on hand.
I covered this and let it simmer for another 30-40 minutes to cook everything through and let the beans soften.
We ate this plain, but you could easily serve over a little rice or with almond flour crackers if you need a little more starch or crunch in your life.
If you give this a try, let me know what you think!
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