Italian Sausage Soup

1 lb Italian sausage*
1 clove garlic, minced
2 cans beef broth
1 (14.5 oz) can strewed tomatoes
1 cup carrots, sliced
1 can kidney beans
1/2 package of frozen spinach
black pepper & salt

• In stockpot or dutch oven brown sausage and garlic. Stir in broth, tomatoes and carrots. Reduce heat and simmer for 15 minutes.
• Add beans and spinach. Salt & pepper to taste. Cover and simmer for another 15 minutes.

*We tried it with hot Italian sausages and it was too hot for myself and the kids. Ben loved it. We've decided the next time we make it we're going to do half hot Italian sausage & half medium Italian sausage.

Faux Wonton Soup

1 tsp oil 2 cloves garlic crushed
1 tbsp grated fresh ginger 1 lb ground pork
2 tbsp soy sauce 2 cloves garlic crushed
7 cups chicken stock 1 tbsp soy sauce
4 cups water 1 tsp sweet chili sauce
4 green onion, chopped 30 x wonton wrappers chopped to desired size.

• Heat oil in frying pan; cook garlic and ginger, stirring until soft. Add pork; cook, stirring, until pork is almost browned. Stir in sauce and cook an additional minute. Remove from heat and let cool.
• In a pot add garlic, chicken stock, soy sauce, and water chili sauce, meat mixture, green onions. Reduce heat and simmer uncovered for 15 minutes. If you want to make this a day ahead; cook to room temperature, then refrigerate, covered. This can also be frozen for up to 3 months.

*I changed this recipe to fit our family. Our kids will not eat the wontons, so I cut up the wrappers and added the meat mixture. They devoured it.