Whole30 and Gluten Free Sausage and Vegetable Soup
Whole30 and Gluten Free
Ingredients:
- 1 package (4 links) of Compliant Chicken Sausage (I used Aidell’s Chicken and Apple Sausage)
- 4 cups of chicken stock
- 1 14.5oz can of organic fire roasted diced tomatoes
- 1 small zucchini
- 1 medium sized tomato
- 1 cup piece of egg plant cut in spears (does not have to be precise)
- 1 small red onion
- 1 Small yellow pepper
- 1 small red pepper
- 1 Small green pepper
- 3 cloves of garlic
- 1T dried oregano
- 1T Italian seasoning
- 1T kosher salt
- 1T black pepper (freshly ground)
- 4 large basil leaves
- 2T fresh parsley
- 2T extra virgin olive oil
Directions:
- Dice red onion, and 3 peppers finely.
- Smash garlic cloves
- Add 1T of the olive oil to a hot pan (I use an enameled Dutch Oven)
- Sauté the onion, peppers, and garlic in the olive oil
- Take the sweet potato and cut into bite sized chunks. Microwave for 3 minutes to soften a bit. They will cook the rest of the way through in the broth
- Slice the tomato into chunks and the zucchini and eggplant rustically (I chose spears)
- Brush remaining olive oil onto vegetables and place on a hot grill pan, flipping once to get grill marks on both sides. You will want the vegetables still a little al dente before taking them off of the grill pan.
- While the grill pan is still hot, take the sausages and cut then into bite size chunks.
- Place them on the grill pan just to caramelize a bit (they are already cooked)
- Add diced tomatoes to the sautéed veggies
- Add the softened sweet potatoes
- Add the grilled vegetables
- Add chicken stock. Bring up to a boil
- When it comes up to a boil, lower heat and let simmer for 20 minutes. Add in sausage, oregano and Italian seasoning
- Taste the broth and adjust salt and pepper if need be
- After 20 minutes, tear the basil, put it in the soup, and let sit while you turn the heat down
- Ladle into bowl and top with chopped parsley
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