Sausage and Vegetable Soup
with green beans / turnips

Name: Sausage and Vegetable Soup
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 2 stalks Celery, thinly sliced; 1 Onions, medium, chopped; 2 cloves Garlic, chopped; 6 oz Turnips, peeled and chopped; 8 oz Green beans, frozen, defrosted; 12 oz Sausage, any smoked or raw links, sliced; 1 Tbsp Oil, cooking; 1 Tbsp Tomato paste; 1 tsp Oregano, dried; 1/2 tsp Paprika; 1 Bay leaves; 2 sprigs Thyme, fresh; 1 can Tomatoes, diced (14 oz / 397 g); 6 cups Stock, any type; 1 Tbsp Vinegar, apple cider

Active: 55 Total: 55

Original GF Paleo Vegetarian

It just doesn't get much more comforting than a bowl of rich, herby soup. Our version features sausage for hearty protein and loads of vegetables. A splash of vinegar gives it a bright finish.
Smarts: Remember that soup is mostly water, so check it several times during cooking and add salt as needed.

Ingredients

Metric

Servings:

Sausage and Vegetable Soup:

Carrots - 6 oz , chopped
Celery - 2 stalks , thinly sliced
Onions, medium - 1 , chopped
Garlic - 2 cloves , chopped
Turnips - 6 oz , peeled and chopped
Green beans, frozen - 8 oz , defrosted
Sausage, any smoked or raw links - 12 oz , sliced
Oil, cooking - 1 Tbsp
Tomato paste - 1 Tbsp
Oregano, dried - 1 tsp
Paprika - 1/2 tsp
Bay leaves - 1
Thyme, fresh - 2 sprigs
Tomatoes, diced (14 oz / 397 g) - 1 can
Stock, any type - 6 cups
Vinegar, apple cider - 1 Tbsp

Prep

Carrots / Celery / Onions / Garlic / Turnips - Prep as directed. Store carrots, celery, and onions in one container. Store garlic and turnips together in a different container. (Can be done up to 5 days ahead)
Green beans - Defrost. Use cut green beans or trim into bite-sized pieces. (Can be done 1 day ahead)
Sausage - Slice sausage into rounds. (Can be done 1 day ahead)

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Make

Heat a Dutch oven with cooking oil over medium heat. Add carrots, celery, and onions to heated oil along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.
Add garlic, turnips, and sausage and continue cooking for another 3 to 4 minutes.
Stir in tomato paste, oregano, and paprika and continue cooking until evenly combined, 1 to 2 minutes more.
Add bay leaves, thyme sprigs, tomatoes (with their juices), green beans, and stock to the pan. Bring to a simmer and reduce heat to low. Cover the pan and let the soup simmer until vegetables are tender, 15 to 20 minutes.
Remove pan from heat. Remove and discard bay leaves and thyme sprigs. Stir in vinegar and season to taste with some additional salt and pepper.
Ladle hot soup into serving bowls and enjoy!

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