Beef / Pork

Mexican style sausage and greens soup is for Lunch.

Mexican style sausage and greens soup takes 10 minutes to prepare.

Mexican style sausage and greens soup takes 20 minutes to cook.

Mexican style sausage and greens soup makes 2 servings.

The ingredients for Mexican style sausage and greens soup are:

4 serving Richmond- 8 Thick Pork Sausage- 454g (by LIONESSGOLD)
2 1tsp Coconut Oil
1.5 medium (2-1/2" dia) Onions, raw
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
3 clove Garlic
.5 tsp Cumin seed
1 serving 1/2 tsp. Cumin Powder (by ANEWAY)
.5 tsp Chili powder
.5 tsp paprika, smoked (by PFLEEG)
2 cup, chopped Kale
.25 bunch Broccoli, fresh
1 fruit without skin and seeds Avocados, California (Haas)
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
100 gram(s) Fresh Goat Cheese (by ELENA27)
.5 fruit (2" dia) Limes
1 medium (4-1/8" long) Scallions, raw
2 tbsp Cilantro, raw
1 tsp Lea & Perrins, Worcestershire Sauce

Here is how you make Mexican style sausage and greens soup:

Put two tbsp. of coconut oil in a large pot on medium heat.Dice onions and garlic, chop one tbsp. of cilantroPut onions in the oil and cook until translucent , stirring constantly.Add chili powder (I also added flakes because I like heat!), cumin seeds, cumin powder, and coriander. Season with salt and pepper.When onion are translucent, turn the heat up. Meanwhile, remove the skin from your sausages (or cut up your chicken/turkey thighs/breasts), and rougly chop up the sausage meat.Put meat in the hot pan, breaking up the big chunks as you go along.With a spatula, make sure you're scraping up all the good crunchy stuff that's sticking to the bottom of the pan as you go along.Throw in your diced garlic Boil some water (05.L), and mix in with stock (I used chicken and veggie). When the meat/onion mix is nice and hot and sticking to the pan, add your Worcestershire sauce and keep scraping at the bottom to deglaze the pot. Once thing are nice and hot, add the stock plus an additional 500Ml of water. Bring to a boil, and turn down to a vigorous simmer after 5 minutes. Rougly chop 2 cups of kale and about a quarter of a head of broccoli. Throw the kale into the 'soup' first, then a few minutes later, add the broccoli. Cook for 5-10 minutes, until veggies are soft, but still a bright green (don't want to overcook them!)Serve with a tablespoon of fresh wet goat's cheese, a half an avocado, a chopped tomato, chopped scallions the remaining cilantro, and a squeeze of lime juice. If you're anything like me, add on a couple dashes of your favorite hot sauce. Enjoy!Serving Size: makes 2 generous bowls or 3-4 small bowlsNumber of Servings: 2Recipe submitted by SparkPeople user SCHNEEF.

The nutritional information for Mexican style sausage and greens soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 689.0

• Total Fat: 42.9 g
• Cholesterol: 0.0 mg
• Sodium: 112.8 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 14.9 g
• Protein: 26.9 g

Mexican style sausage and greens soup is Mexican cuisine.

The dietary needs meet for Mexican style sausage and greens soup is Gluten Free