You Heart What You Eat: Soup D’Amore | SteamboatToday.com

You Heart What You Eat: Soup D’Amore

Tera Johnson-Swartz

— Soup is such a tricky element in our house. One minute the kids will eat one they claim their "favorite soup ever" and the next won't even touch it after offerings (bribes) of a special dessert afterward. Alas, I have given up trying to please the pint-sized critics of our house, however this particular soup became my husband's (and my) favorite when I had a pound of hot Italian sausage in the fridge and a half head of red cabbage I couldn't figure out what to do with.

Again, finding creative ways to incorporate veggies into just about every meal is a specialty as well as challenge I have come to enjoy and love. It's hard to find new and creative inspiration in between the busyness of life and even harder when your children are arguing with each other in the kitchen minimizing space and access to your pantry.

Nevertheless, the health content in this dish is pretty hearty. With the proteins and iron from the pork you'd forget that the quinoa too offers high amounts, but is also rich in manganese (58 percent) magnesium (30 percent) and phosphorus (28 percent – helps build strong bones and teeth) among many other vitamin and mineral benefits. I'd recommend serving this with a simple salad, but I can assure you you'll be full after just one bowl. If the hot Italian sausage is too spicy for you, try a milder sausage flavor. Either way it's a yummy addition to your menu rotation!

SOUP D'AMORE

  • 
1 tbs. olive oil
  • 
1⁄2 diced medium sized onion
  • 1 diced carrot

  • 1 diced rib of celery

  • 1-2 diced cloves of garlic
  • 
1 lb. Italian sausage

  • 1 diced yellow bell pepper
  • 1⁄2 cup quinoa

  • 3 cups chicken or vegetable stock
  • 1 diced Roma tomato
  • 
1⁄2 head red cabbage diced
  • 
1⁄2 bag of frozen kale

  • Salt and pepper

In a large stew pot at medium-high heat sauté onion, carrot, celery and garlic in olive oil until just softened. Add sausage and break into small pieces cooking evenly until fully cooked through. Drain excess oil and return to stew pot. Add yellow pepper and quinoa and cook for about 1-2 minutes, add chicken and vegetable stock (covering meat and quinoa blend), cover and bring to a boil. Reduce heat to low and allow juices to continue marinating another 5-10 minutes. Add tomato, cabbage and kale. Salt and pepper to taste and enjoy!

YOU HEART WHAT YOU EAT is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you'll surely look forward to our next edition. Questions or suggestions you'd like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at terajohnsonswartz@gmail.com.

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children  and couldn’t imagine living a better life outside the city limits of Steamboat Springs.