Распечатать
E-mail
Add a photoOk, I love making food from scratch, but this was a spur of the moment: I’m hungry; don’t have time to cook a long time; get it done quick; kind of soup. I had to use up some pantry items, so why not go for it. I used canned country gravy with sausage in this soup. Sometimes I just like to open a can of gravy, or vegetables, or fruit and eat it right from the can; that’s the reason I had the canned gravy on hand (plus the gravy is low carb too). I prefer to use fresh fruit and vegetables, but sometimes it isn’t possible to have it right on hand and sure don’t have time to run to the store every time something is needed. Having a stocked pantry helps in a pinch. With health issues, I can’t stand over the stove and cook for hours on end; so, a person must compromise and do what they need to do.
Give this recipe a try; you just might like it.
Ингредиенты
- 5 cups water
- 4 cups broccoli, chopped coarsely
- 2 tsps. minced onions (fresh or dried)
- 1 Tbsp. granulated chicken bouillon (or use 1 bouillon cube)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. Adobo seasoning with pepper
- 2 (15 oz.) cans Libby’s Country Sausage Gravy
- Salt & Pepper to taste
Инструкции
- In a medium size saucepan, on medium high heat, add all ingredients except the canned gravy.
- Stir well and boil until broccoli is tender - about 10 - 15 minutes.
- Reduce heat to low and add the canned gravy making sure to stir to combine everything and keep stirring.
- Cook 5 minutes more making sure to stir constantly. Remove from heat and serve.
- *****************************
- Note: Libby’s Country Sausage Gravy (1 (15 oz.) can has 70 calories, 4g carbs, 6g total fat, 1.5 g saturated fat, 5mg cholesterol, 290mg sodium, 2g protein, 0g dietery fiber, 0g sugars)
- *****************************
- Helpful Hint:
- Don’t throw the stem away!
- The toughest part of the broccoli is the stem and most people cut it off and throw it away. It’s just impossible to eat it without getting a bunch of chewy, wood feeling mess in your mouth.
- You can peel that tough part off by using your knife. Start at the end of the main stem and cut the bottom off (this is the part where the harvester has cut the broccoli from the main plant). You don’t have to cut a big chunk off of it.
- After you cut the bottom of the stem off. Take your knife and make a slit at the edge of the bottom of the stem and hold it and pull it toward the head of the broccoli. Do this until all the tough parts are gone. Throw the tough strips away. You will have a stem that is crunchy and edible.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1430g | |
| Calories 89 | |
| Calories from Fat 8 | 9% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 170mg | 7% |
| Potassium 750mg | 21% |
| Total Carbs 17.35g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 4.84g | 3% |
| Protein 6.99g | 11% |
.%20%20I%20prefer%20to%20use%20fresh%20fruit%20and%20vegetables,%20but%20sometimes%20it%20isn%E2%80%99t%20possible%20to%20have%20it%20right%20on%20hand%20and%20sure%20don%E2%80%99t%20have%20time%20to%20run%20to%20the%20store%20every%20time%20something%20is%20needed.%20Having%20a%20stocked%20pantry%20helps%20in%20a%20pinch.%20With%20health%20issues,%20I%20can%E2%80%99t%20stand%20over%20the%20stove%20and%20cook%20for%20hours%20on%20end;%20so,%20a%20person%20must%20compromise%20and%20do%20what%20they%20need%20to%20do.%0D%0AGive%20this%20recipe%20a%20try;%20you%20just%20might%20like%20it.){kind=link}