Andouille Sausage-Vegetable Soup
Lemon-Parmesan Arugula SaladIngredients
- 2 (12-oz) pkg andouille smoked sausage links, halved lengthwise and cut into ½-inch thick slices
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup chopped celery
- 3 cloves garlic, chopped
- 2 cups chopped broccoli florets
- 1 lb asparagus, cut into 1-inch pieces
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 (10-oz) pkg baby spinach
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook sausage in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until lightly browned. Add onion, bell pepper, celery, and garlic; sauté 3 minutes or until vegetables are tender.
- Add broccoli and asparagus; sauté 2 minutes. Add broth and water to pot. Bring to a boil; reduce heat, and simmer 15 minutes.
- Stir in spinach, and cook just until wilted. Ladle into bowls, and top with cheese. Freeze leftovers in an airtight container or zip-top plastic freezer bag.
Side Dish Ingredients
- ¼ cup olive oil
- 1½ Tbsp lemon juice
- ½ tsp garlic salt
- 1 (5-oz) pkg arugula
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon juice, and garlic salt in a large bowl; add arugula, and toss. Top with cheese.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
380
|
127
|
507
|
Fat (g) | 26 | 12 | 38 |
Sat. Fat (g) | 8 | 3 | 11 |
Protein (g) | 31 | 5 | 36 |
Carb (g) | 8 | 1 | 9 |
Fiber (g) | 3 | 0 | 3 |
Sodium (mg) | 1513 | 249 | 1762 |
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