Hearty Breakfast Soup

I love playing around in the kitchen. I tweak and modify, and sometimes even invent recipes from scratch. This soup is one of those. Soup is one of the easiest things to make without messing up – it’s so versatile and forgiving! I call this one “breakfast soup” because it has eggs and sausage as the main ingredients. Of course I make it with homemade bone broth, which makes it even more nourishing and healthy. It’s a great way to start or end the day! I throughly enjoyed the flavour, as did the kiddos (hubby wasn’t home). The 3.5-year-old ate two bowlfuls and the 1.5 year-old ate all of hers plus a bit more! Anything that doesn’t get rejected by the under 3-feet-tall crowd is a definite bonus. (This would also be super good for anyone who’s sick, especially if you added extra garlic for it’s immune-boositng properties.)

{The Ingredients}

10-12 cups homemade chicken bone broth
2-ish cups chopped up farmer’s sausage (nitrate-free and organic is best!)
scant 1/2 teaspoon ginger powder
scant 1/2 teaspoon cumin powder
1 tablespoon of sea salt*
1/4 teaspoon pepper
4 cloves crushed garlic
1 teaspoon organic tamari (fermented wheat-free soy sauce)
2 cups frozen peas
12 large eggs

{The Method}

1. Pour the broth into a large stock pot. I used my 9-qt pot and it was about half filled.
2. Add chopped sausage, and bring to a boil then turn down to a bubbling simmer. Add ginger, cumin, garlic, tamari, salt, and peas.
3. Simmer for 15 minutes or so until sausage is cooked through.
4. While it’s simmering, crack your dozen eggs into a small bowl and whisk them with a fork.
5. Turn the heat down to low, then slowly pour the eggs in a steady stream into the soup while stirring constantly. Continue stirring until eggs are cooked (they cook pretty well instantly).
6. Turn off heat and serve!

* That may sound like a lot of salt, but bear in mind that real sea salt is not bad for you – it is full of important minerals that your body requires to function properly. If you eat a real/traditional food diet you don’t have to worry about massive amounts of processed sodium in the boxed junk, so salt your food to taste and enjoy it! Also – homemade broth is massively bland without the salt. It is definitely necessary to taste good! 

What’s your go-to kind of soup? I’m looking to expand my soup repertoire, so I’d love to hear your favourites!

***

Be sure to check out my other recipes on my recipe page – I’m slowly adding more and more, and every single one is a family-favourite at our house!

{Linked up with SortaCrunchy for Your Green Resource!, The Nourishing Gourmet for Pennywise Platter Thursday, Real Food Forager for Fat Tuesday, Simply Sugar & Gluten-Free for Slightly Indulgent Tuesdays, and Easy Natural Food for Sunday Night Soup Night!}


I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.

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Comments

  1. Toni says

    I asked at Whole Foods what farmer’s sausage was – they said any with sage in it. The one brand I chose made my soup spicy. Was this sausage answer correct?

    • says

      Hmm, I’m not a sausage expert. I guess I could have just said “sausage”. Where I lived when we wrote this recipe there were a lot of Mennonites, and it was a local Mennonite sausage that I used at the time. Sausage does usually have sage in it. I think I would choose one labelled “mild” or “mild italian” if the one you tried was spicy.

    • Lesley on the Prairies says

      Mennonite farmer sausage doesn’t have sage, just ground pork, salt, pepper and cure. The difference from other sausage is that it’s smoked, giving it a distinct flavor.

  2. says

    I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!

  3. says

    This soup is a great idea! I make a lot of soup and frequently eat it for breakfast too, but I’ve never tried adding egg! I’m hosting a weekly blog carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
    http://www.easynaturalfood.com

    I hope to see you there:)
    Debbie

  4. says

    I eat basically that soup for breakfast sometimes when I am feeling very weak! It was excellent during pregnancy nausea as “second breakfast” after a small early-morning snack. I tend toward LOW blood pressure, so salt is important when I feel low, and eggs seem to help too.

    Here are some of my favorite soup recipes:
    Apricot Lentil Soup
    Japanese Udon Noodle Soup–instructions on the last Friday of this meal plan
    Garlic Kale Sweet Potato Soup

    • says

      You know, I served this for supper, but it would be an excellent breakfast too, especially if you are sick! Definitely!

  5. says

    I’m going to have to give this a try when it cools off around here (it reached 102 today, NOT soup weather). I bet my kids will love it. I love chicken/coconut soup and my kids do too. Chicken stock, onion, garlic, cumin, a bit of red pepper flakes, coconut milk, soy sauce, chicken and lime juice/zest as well as a bit of cilantro added at the end. We add noodles to it and my kids gobble it up!

  6. Stephanie says

    Can’t wait to try this recipe. I’ve seen a lot of “egg drop” soup recipes and I’ve been avoiding it for a while because it sounds so strange. However, if you and your family enjoy it, it must be pretty good…lol. As for my own soup ideas, it depends on what I have on hand. But one thing that I almost always do is use a parmesean cheese rind. When I get down to the tough part on the block of cheese, I simply though it in the freezer for the next time I make soup. I usually use about a 2″ square piece and throw it in the soup when I add the broth, and take out whats left just before I serve it. It takes the flavour to a whole other level!!

    • says

      Yeah, it’s sort of a kind of egg drop soup… only way better (in our opinion). Regular egg drop soup tastes good too though!

      LOVE the parmesan cheese tip… I’ll definitely try that!!

  7. says

    Made this for supper and it was delicious! So quick and easy too. I didn’t have sausage so I just fried up some ground pork. I added green onions and thinly sliced carrots. Definitely a keeper, thanks!

    • says

      Good to know that ground pork worked as well, since we have that on hand more often. I was totally going to add green onions if I had any as well! Glad you liked it :)

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