Fall Vegetable & Wagyu Italian Sausage Soup
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!
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