Butternut and Chickpea Soup (serves 4-6)
Today I am suffering from allergies that have my head, ears and throat in a real mess. So I decided to make one of my own versions of homemade antibiotic…Soup! This one uses a rich meat broth base (it is really is GREAT to have some on hand in the freezer!) along with vegetables and meat already on hand. Because no one who has a sinus issue feels like going shopping. Besides the aroma from the soup is also highly therapeutic! ~ Glyn
1 quart rich turkey, chicken or meat stock (or Vegan Substitute)
1 lb sage sausage links (sliced) OMIT FOR VEGAN
1 15 oz can chickpeas, drained
2 c cubed butternut squash
1/2 c diced sweet red pepper
1 hot green pepper, seeded and diced
4 c arugula, spinach or other greens
1/2 c grated romano cheese OMIT FOR VEGAN
Bring the stock to a boil, add the hot pepper, sausage and the chickpeas. Reduce heat and simmer until the sausage is done, about 15 minutes. Add the squash and the red pepper and cook an additional 15 minutes. Add the greens and cook about five minutes. Hold on warm until ready to eat, or refrigerate overnight. Serve in warmed bowls, topped with the cheese.
Sounds delicious. Sure beats Augmentin.
What she didn’t mention was that she had spent all day preparing and simmering the stock – ask her for that recipe! And the house smelled lovely for hours.