Another cold-ish day in Virginia. I feel like it’s cold here, but it’s all relative. Cold for me now is I have to put on a jacket. Growing up, cold was cover any exposed parts of your body with hats, gloves, gators, scarves, etc. I guess it really is all about perspective.
Cold-ish means soup and chili weather. This recipe is very loosely based on a soup from my good friend, Sadie, over at Frosting and Filigree. She was actually over when I was making it and commented that it reminded her of her soup Her recipe was sitting on the counter…haha. Sadie’s original recipe was good, and mine was too– you can’t go wrong with either one!
What recipes from your friends are your favorite to make at home?
- 1 cup chicken broth, low-sodium
- 28 oz can crushed tomatoes
- 2 gloves garlic, minced
- 1 onion, chopped
- 1/2 lb Italian sausage
- 2 cups broccoli (frozen or fresh)- chopped in tiny pieces or put through the food processor
- 1 can black beans
- 1 cup quinoa
- Servings: 8-10
- Difficulty: easy
Cook quinoa according to package instructions.
Meanwhile, spray pot with cooking spray and set on medium-high heat. Add garlic and cook until it starts to brown. Add and cook onion and sausage. Drain excess fat if necessary. Add crushed tomatoes and chicken broth. Bring to boil.
When broth boils, simmer for ten minutes, and add black beans and broccoli. Stir in quinoa..
Serve and enjoy!