There are many reasons why I started to share recipes with you guys about a year ago.
1. Because I believe that food should taste good, and should be able to be made in a way that isn’t too complicated.
2. Because I love developing new recipes and seeing other’s reactions to them.
3. And lastly, sometimes these food posts are just my way of escaping the intense mental focus that editing demands.
As I sit here in the Ball Bearings magazine office, waiting for the final pieces of the Spring Issue to fall into place, my mind is in need of a major break. Putting a student magazine together is quite the project. I’m always delighted with the work we’re able to create, but the amount of work that goes into it is definitely a sacrifice for us college students.
But we work our butts off because we love it. Just like I love cooking, baking and sharing recipes and inspiration with you guys, I love editing and writing.
I blog a lot about the importance of having a passion in life and pursuing it … and I don’t think that’s a bad thing, because I think the more it is reiterated, the more apt we will be to believe and live it.
I hope you enjoy this Italian Sausage Vegetable Soup. The vegetables remind me of summer during these cold winter months, and the sausage gives it the perfect amount of spice. Stay warm, and have a wonderful day!
Italian Sausage Vegetable Soup
Author: Lauren Hardy | Serves: 4-6
Instructions
1 tablespoon olive oil
1 cup onion, chopped
2 Italian sausage links (pork or chicken), sliced
1 small zucchini, quartered
1/2 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
1 bay leaf
1 can diced tomatoes
6 cups chicken stock
3/4 cup portobello mushrooms, chopped
Salt and freshly ground black pepper
Ingredients
1. Heat the olive oil in a medium pot over medium heat and cook the onions and sausage slices for about 5 minutes. Add the zucchini and mushrooms cook, stirring often, for about 5 more minutes.
2. Add the crushed red pepper and garlic and cook until fragrant, about 30 seconds. Add the bay leaf, diced tomatoes, chicken stock, and stir to combine. Bring to a boil, reduce the heat, and simmer for 30 minutes. Season, to taste, with salt and black pepper. Remove the bay leaf, and serve with a fresh side of bread.
