Sausage Egg Soup

Name: Davita
Cook time: 23 min
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 1-1/2 cups

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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

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

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.

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Renal and renal diabetic food choices

3-1/2 meat
1 starch
1 fat

Carbohydrate choices

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.

Related Tags:

Beef Budget Egg Soup

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Submitted by:

DaVita renal dietitian Linda from Ohio.

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