Garden Vegetable

You’ll Need:

4 ears of corn, cut off the husk
6 carrots, peeled and sliced in chunks
2 zucchini, sliced in half then sliced in half circles
10-15 mushrooms, sliced
1 stalk of celery, chopped
2 stalks celery, cleaned and cut into large pieces
½ onion, caramelized in advanced
2 chicken apple sausages, chopped
1 Tbsp olive oil
2-3 quarts of celery stock
2 white sweet potatoes, peeled and chopped
1 roasted red bell pepper {for color}

Method:
In a medium saute pan cook the sausage until slightly charred, set aside.

In a large stock pot add two quarts of water and 2 stalks of celery, bring to boil and allow to boil until color turns slightly green, adding water as the water evaporates.

In a large stock pot add olive oil, heat up, then celery, stir and let cook for 3 minutes, add mushrooms, stir and let cook for 5 minutes then add carrot and potatoes, stir. Continue to stir and allow the flavors to build and the veggies to soften. Add in the corn, stir for 3-5 minutes then add in the celery stock. Let soup come to a boil, then add in the caramelized onion, roasted red bell pepper, and sausage, cover and let simmer for 35 minutes. Add salt and pepper to taste, finally add in the zucchini and let cook on low heat for another 25 minutes.

*This is a Whole30 recipe

Eat Clean, Eat Healthy, & Eat Well.