Sausage, Potato, Veggie, and White Bean Soup
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- 3 turkey Italian sausages casings removed
- ½ yellow onion diced
- Dash of crushed red pepper flakes
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 yellow potatoes peeled and diced
- 3 cloves of garlic minced
- 8 cups of chicken broth
- Sea salt and freshly cracked pepper to taste
- 2 cans of white kidney beans rinsed and drained
- 2 cups of kale chopped
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat into small crumbles.
- Add the onion and a dash of crushed red pepper flakes, then cook for 3-4 minutes or until the meat is cooked and the onion is tender.
- Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.
- Add the chicken broth, then season with sea salt and freshly cracked pepper to taste.
- Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.
- Add the kale and the drained white beans to the soup and simmer for 10 minutes. Taste and re-season if needed. Serve immediately. Enjoy.