Ingredients
STEW
1 tsp olive oil
1/4 cup diced onion
15 baby bella mushrooms, quartered
8oz Light Life Gimme lean ground sausage
2 cloves of garlic, minced
2 medium red skinned potatoes, cubed
2 medium carrots, sliced into rounds
1/2 cup yellow split peas
32oz veggie broth
salt
ground pepper
parsley for garnishing
CROUTONS
1 square ciabatta roll - about 1 1/2 cups cubed
1tsp dairy free butter
1tsp olive oil
1tsp nutritional yeast
1tsp all purpose seasoning
pinch salt
Method
- In a medium soup pot heat olive oil over medium heat - saute onion until translucent
- Add baby bellas and a pinch of salt - cook until mushrooms begin to turn golden brown
- Sausage and garlic are added next, cooking until the sausage begins to turn golden brown
- Potatoes, split peas & carrots are added to the pot along with the veggie broth - season with salt & pepper . bring to a boil
-
Reduce heat to low, place the cover askew (to allow steam to escape) onto the pot & simmer for 30 minutes
- Meanwhile, cube the bread for the croutons
- In a medium saute pan, over medium heat add butter, oil & bread - sprinkle with nutritional yeast, seasoning and salt - tossing to evenly coat all sides of the bread cubes
- Cook over medium heat tossing frequently until all sides are golden - about 10 minutes. Remove from heat (I think this would equally work well baked in a 350* oven if you do not want to make on the stove top)
- Allow the soup to sit for approximately 10 minutes prior to serving
-
Ladle finished soup in bowls, garnish with ciabatta croutons & fresh parsley
