Vegetable + Sausage Soup
Author: 
Recipe type: Vegetable Soup
Serves: 6-8
 
Ingredients
  • 1 package Aidell's sausage, slices into ½ inch thick rounds [I prefer the jalapeno-mango variety or any other preservative-free sausage]
  • 8 cups organic chicken or vegetable stock
  • 3 yellow squash chopped coarsely
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can organic diced tomatoes
  • 5 stalks celery, diced
  • 3 large carrots, chopped into coins
  • 2-3 cups frozen veggies of choice [I added a mix of zucchini, carrot, cauliflower + broccoli]
  • 1 Tbsp coconut oil or olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 Tbsp chili powder
Instructions
  1. In a large stock pot or dutch oven, add oil and heat to medium-high.
  2. Add garlic, onions and sausage.
  3. Stir mixture for 3-5 minutes until vegetables are tender and sausage has a slight sear.
  4. Add the remaining vegetables, stock, spices, salt + pepper.
  5. Bring to a boil. Cover, reduce heat to low and let simmer for 20-25 minutes.
  6. Soup is done once all veggies are tender [the carrots will take the longest to cook].
  7. Continue cooking if needed for desired tenderness/texture. Adjust spices as needed. Enjoy.
Recipe by Angela Freed at https://www.angelafreed.com/vegetable-sausage-soup/