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Savory Sausage, Potato, and Veggie Soup

Course: Dinner
Servings: 6 to 8 people

Ingredients

  • 2 TBSP ghee or coconut oil
  • 1 large onion, diced
  • 1 lb ground pastured pork see chicken substitution below
  • 1 tsp dried or fresh thyme
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 2 carrots, diced
  • 8 oz wild mushrooms - shiitake, oyster or mitake
  • 3 sweet potatoes OR 6 new potatoes
  • 2 cloves of garlic, minced
  • 7 cups bone broth - chicken or beef
  • 2-3 cups kale, spinach or Swiss chard
  • sea salt & pepper to taste

Instructions

  • Add ghee or coconut oil to a 5 qt (or bigger) dutch oven or pot over medium heat.
  • Once melted, add onions and cook until translucent (about 5-6 minutes).
  • Add ground pork, salt, pepper, spices - saute for 5 minutes, until brown.
  • Add carrots, mushrooms, and potatoes - saute for 3-4 minutes.
  • Just before adding the broth, and minced garlic - saute for 1 minute (don’t let it burn!).
  • Add broth and bring to a boil. Reduce to a simmer and cook until you can poke potatoes through with a fork.
  • Remove from heat and add greens. Stir for a minute or two and serve.

Notes

  • You can easily substitute 2-3 cups of leftover (cooked) chicken for the ground pork.
  • If you want to keep the recipe vegetarian, substitute a can of organic beans or 2 cups of soaked lentils.
  • If you have a good source for pastured sausage, replace ground pork and spices with the ground pork – it makes this recipe even
  • easier!
  • We wait until the very end to add our kale as it maintains its vibrant color and has a little more crunch to it.