Hot Italian Sausage Soup - Plant Based / Vegan!
Prep Time
Approximately 20 minutes
Prep Notes
BEYOND MEAT - Hot Italian Sausage is a vegan pea protein meat substitute. It is non-gluten, non-soy, and non-GMO. It is delicious and a wonderful way to segue into a plant based diet for people who love meat - but want to transition to a vegan, or plant based diet. Honestly, you will think you are cheating! This soup is so good! I have also used this sausage in other Italian dishes such as sausage and peppers, and Baked Ziti - so good!
Cooking Time
45 - 60 minutes
Yields
4 servings
Ingredients
- 1 package of (plant based) Beyond Meat Italian Sausage; contains 4-sausages. We used the hot sausage, there is a mild choice if you prefer.
- 1 medium onion; diced
- 1 organic large red pepper, diced. Use color of choice, be sure it is organic.
- 1 14 oz. can organic diced tomatoes. We used fire-roasted.
- 1/4 cabbage thinly sliced
- 1 - 2 cups chopped fresh organic spinach; according to your preference for spinach
- 1 organic zucchini, chopped
- 1 can organic white beans
- 1 tablespoon organic olive oil (or organic coconut oil)
- 1 tablespoon minced garlic (more or less to taste)
- 1 tablespoon organic vegetarian bullion
- 1 tablespoon no-salt organic Costco spice blend. If you cannot find this product add: 1 tablespoon granulated onion powder and additional Italian seasonings to taste.
- 1 teaspoon Kosher salt, or pink Himalayan salt, or sea salt (taste and adjust accordingly)
- 1 - 2 tablespoons Italian herb blend; if you do not have an Italian 'blend' then add 1 tsp each of: oregano, parsley, rosemary and basil (taste and adjust accordingly)
- 4 cups organic low-sodium vegetable broth; add more if necessary for consistency.
Directions
- In large dutch oven or soup pot lightly brown whole Italian sausage in olive oil on all sides until slightly brown, not dark - be careful as sausage tends to stick slightly at first, be patient and go slow.
- Add diced onion, bell pepper and garlic and cook until until vegetables are translucent; about ten minutes, stirring occasionally to not burn or stick to pan.
- Add all remaining ingredients, stir thoroughly and cook covered on medium-low heat until vegetables are tender; approximately 45 - 60 minutes. Keep sausage whole and cook until all vegetables are tender.
- When vegetables are tender and cabbage and spinach are cooked down, remove sausage and slice links into nice bite-sized pieces, return sausage to the soup. Taste and adjust seasons to your preference and serve!
Notes
If you do not like Hot Italian Sausage - Mild Italian Sausage is also available.
For another fun recipe - use the Beyond Meat Sausage - it is more Polish, or German in flavor profile. We like to cook it up with sliced potatoes along with gut-restoring sauerkraut and stone ground mustard. Reminiscent of authentic German fare. Yum! We also use this type of sausage in scrambled eggs & veggies.
Credit
This recipe is all mine! ENJOY!