Fall Vegetable & Wagyu Italian Sausage Soup

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This recipe is a perfect fall dinner that is simple to make, and will leave you with leftovers. Even better, this Fall Vegetable, Wagyu Sweet Italian Sausage and Potato soup is Paleo and Whole30 compliant!

8
1 lb Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
1 Yellow Onion ( medium diced )
1 Leek ( small diced, white and light green parts only )
1 Red Bell Pepper ( medium diced )
2 Poblano Peppers ( medium diced )
3 Carrots ( medium diced )
2 Celery Stalks ( diced )
1 Zucchini ( quartered lengthwise and medium diced )
4 Small Yellow Potatoes ( small diced, omit potatoes for Paleo-friendly recipe )
1 Garlic Clove ( minced )
28 ounces Fire Roasted Diced Tomatoes
2 quarts Beef Stock
1 SPRIG Thyme ( left whole )
1 BUNCH Kale ( ribs removed and sliced into thin strips )
to taste Kosher Salt
to taste Freshly Ground Black Pepper
1 tbsp Sherry Vinegar

PREPARING THE SOUP

Heat a large Dutch oven to medium-high heat.

Add the Fullblood Wagyu sweet Italian sausage in small portions. Use a wooden spoon to break up the sausage...
See the full directions on my site

Nutritions

Calories
125

Sodium
605mg
25% DV

Fat
1g
2% DV

Protein
7g
15% DV

Carbs
20g
7% DV

Fiber
6g
26% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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