Name: Sausage Egg Soup
Cook time: 23 min
Yield: 4

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Portions:
4

Serving Size:
1-1/2 cups

Diet Types:

Diabetes
Dialysis

Ingredients

1/2 pound ground beef
1/2 teaspoon ground sage
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
4 slices day-old bread
2 tablespoons olive oil
1 tablespoon Mrs. Dash® herb seasoning blend
2 garlic cloves
3 cups low-sodium chicken broth
1-1/2 cups water
4 tablespoons fresh parsley
4 large eggs
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 375° F.
To make sausage, mix together ground beef, sage, black pepper, basil and garlic powder, and set aside
Cut bread into 1" cubes and toss on a baking sheet with olive oil and Mrs. Dash seasoning. Bake until golden brown, about 8 minutes. Set aside.
Crumble sausage into a large saucepan and fry until done. Remove from pan and drain on paper towels
Keep 2 tablespoons of drippings in the pan. Mince garlic and sauté 1 to 2 minutes. Add the broth, water and chopped parsley. Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
Adjust heat so broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 3 minutes.
Divide sausage into four individual soup bowls. Transfer the eggs with a slotted spoon onto the sausage. Ladle 1 cup of broth into each bowl.
Top each bowl with one-quarter of the homemade croutons and 1/2 tablespoon of parmesan cheese.

Helpful hints

Be careful not to poach the eggs too long or they will be hard.
Enjoy Sausage Egg Soup for breakfast, lunch or dinner.

Nutrients per serving

Calories 335

Protein 26 g

Carbohydrates 15 g

Fat 19 g

Cholesterol 250 mg

Sodium 374 mg

Potassium 392 mg

Phosphorus 268 mg

Calcium 118 mg

Fiber 0.9 g

Renal and renal diabetic food choices

3-1/2 meat
1 starch
1 fat

Carbohydrate choices

Submitted by: DaVita renal dietitian Linda from Ohio.

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