Spanish Garlic-and-Sausage Soup
As with so many classic rustic dishes, each Spanish village adds a distinctive touch to this classic soup, and each cook adds his or her own favorite seasonings.
YIELDS 8 SERVINGS; SERVING SIZE 8 OUNCES
INGREDIENTS
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup red onion
- ½ pound sugarless chorizo sausage, thinly sliced
- 6 cups chicken broth
- 1 cup fresh or canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon Splenda
- 1 bunch Italian flat-leaf parsley
- Salt or pepper to taste
Heat the olive oil in a large soup kettle. Add the garlic and onions; cook, stirring, over medium heat until the garlic has become a paste and the onions are translucent.
Stir in the rest of the ingredients. Taste before adding the salt and pepper; since the sausage contains sodium, you may not need any.
Cover and simmer over low heat for 60 minutes. Serve hot.
Nutrition Information
Calories: 200 | Carbohydrates: 10g | Fat: 15g | Sodium: 960mg | Fiber: 1g
Should Kids Stay Away from Spicy?
Not at all. Go easy at first, but developing a love of spices can be a great way to help a child learn to love foods without adding carbs.
