Winter Vegetable and Spelt Soup
- 1 of 2 Soak spelt in cold water overnight. Drain and set aside.
- 2 of 2 In a large lidded pot, heat olive oil over medium heat. Add sausage, breaking up with a wooden spoon. Cook 8 to 10 minutes, until browned. Stir in butternut squash, carrots, parsnips, onion, garlic and thyme. Cook 5 minutes, stirring occasionally. Add chicken broth, 1 cup water and spelt. Bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes or until spelt is tender. Stir in salt and pepper.
Servings Per Recipe:
Per Serving: 41 g carb., 623 mg sodium, 11 g pro., 7 g fiber, 9 g Fat, total, 277 kcal cal., 2 g sat. fat, 12 mg chol.