With cold weather abounding and no end in sight, I have been craving all the soup and stew, lately! It’s the ultimate fall/winter comfort food, in my opinion and we always seem to have a pot of it on the go for dinner or leftovers in the colder months. It tends to be easy, too, which is good for this new-mama-of-two as I get back into my kitchen routine (we’re just about through my #freezermeals-
and 6 weeks in, it’s about time!) and aren’t soup leftovers just the best? We’re enjoying this one all week long:
Italian Sausage + Veggie Soup
1 lb Italian sausage, chicken or pork (sliced or crumbled)
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, chopped
1 medium zucchini, chopped
1 medium sweet potato, peeled and chopped
1 can fire-roasted diced tomatoes
1 branch rosemary
6 cups chicken broth
sea salt to taste
1. Add all ingredients to slow cooker. Cook on low heat 6-8
hours. Season to taste and serve.
1. Add all ingredients to instant pot. Cook for 30 minutes on manual. Vent, season to taste and serve..
1. Heat 1 tbsp of oil in a medium stock pot. Add sausage and cook until no longer pink. Remove using a slotted spoon and set aside.
2. Add onion and celery to pot. Cook until translucent. Stir in garlic. Add zucchini, sweet potatoes, tomatoes, rosemary and chicken broth. Bring to a boil. Reduce to a simmer, cover and let cook 20-30 minutes, until sweet potatoes are soft. Season to taste and serve.
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