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.)
Hearty Breakfast Soup
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
Instructions
- Pour the broth into a large stock pot. I used my 9-qt pot and it was about half filled.
- Add chopped sausage, and bring to a boil then turn down to a bubbling simmer. Add ginger, cumin, garlic, tamari, salt, and peas.
- Simmer for 15 minutes or so until sausage is cooked through.
- While it's simmering, crack your dozen eggs into a small bowl and whisk them with a fork.
- 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).
- Turn off heat and serve!
Notes
Nutrition
What’s your go-to kind of soup? I’m looking to expand my soup repertoire, so I’d love to hear your favourites!
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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!}
Frances
I’ve never had soup for breakfast before, can’t wait to try it!
Toni
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?
Beth
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.
Toni
Thanks!
Lesley on the Prairies
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.
Jinny
Does this freeze well? Or would it be better to decrease the amount and make fresh each time?
Beth
I haven’t tried freezing it! I’d probably just decrease the amount, personally, since there might be a texture issue with the eggs. It’s good as leftovers for a few days though!
Ruru
I made this tonight just to get a head start. It is delicious. I added red potatoes to mine. Thanks fr the recipe
Beth Ricci
Hmm, potatoes sounds like a delicious addition – thanks for the idea! 🙂
Debbie @ Easy Natural Food
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!
Debbie @ Easy Natural Food
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
Beth
Thanks Debbie, I’ll be able to participate this weekend, hopefully! 🙂
Debbie @ Easy Natural Food
Hi Beth, thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting every week so I’d love to see you again with your next soup/stock/chowder/stew/chili recipe.
'Becca
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
Beth
You know, I served this for supper, but it would be an excellent breakfast too, especially if you are sick! Definitely!
Large family small world
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!
Beth
Yum, sounds like a great variation!
Stephanie
Made it yesterday….yum!! Definitley a keeper.
Beth
Yay! Glad you liked it!
Stephanie
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!!
Beth
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!!
Marissa
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!
Beth
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 🙂