Sausage Egg Soup
- 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
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.