This recipe is welcome on a chilly winter porch, or a cool night in autumn. In a soup full of well seasoned pork and potatoes, Leftovers are welcome at breakfast or lunch the next day.
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Whole30 Sausage, Potato, And Kale Soup
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Ingredients
- 1 lb pork ground
- 1/2 tsp Himalayan pink salt
- 1/2 tsp paprika smoked
- 1/4 tsp fennel seeds
- 1/4 tsp peppercorns, black ground
- 1/8 red pepper flakes
- 2 tbsp Ghee
- 1 tsp Garlic Ghee
- 4 cups broth Whole30 compliant chicken
- 14.5 oz tomatoes undrained diced
- 1 lb potatoes red, cut into 3/4 chunks
- 4 cups kale fresh, chopped
- 2 tsp thyme fresh, chopped
Ingredients
- 1 lb pork ground
- 1/2 tsp Himalayan pink salt
- 1/2 tsp paprika smoked
- 1/4 tsp fennel seeds
- 1/4 tsp peppercorns, black ground
- 1/8 red pepper flakes
- 2 tbsp Ghee
- 1 tsp Garlic Ghee
- 4 cups broth Whole30 compliant chicken
- 14.5 oz tomatoes undrained diced
- 1 lb potatoes red, cut into 3/4 chunks
- 4 cups kale fresh, chopped
- 2 tsp thyme fresh, chopped
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
In a large mixing bowl, add ground pork, black pepper, red pepper flakes, salt, Italian seasoning, paprika, and fennel seeds. Mix well.
Heat ghee in large pot on medium heat.
Now, add the mixed ground pork, and onion. Cook while stirring intermittently, until meat is darkened.
Add broth, tomatoes (undrained), and potatoes. Bring to boiling.
When boiling, turn to low heat, cover, and simmer, stirring every now and then, until the potatoes are soft. (15-20 minutes)
Add thyme and kale, then cook uncovered (5 minutes) until kale has softened.
Season with salt and pepper if desired.
