Serves: 6

Ingredients

1 Tbsp O Organics Extra Virgin olive oil
1 lb. hot (or regular) Italian ground sausage
1 medium onion, chopped
2 bell peppers, chopped (I used red and green)
2 cloves garlic, minced
4 cups O Organics beef broth
1 (15 oz) can O Organics diced tomatoes
1 (16 oz) jar O Organics chunky salsa
1 (12 oz) bag O Organics mixed frozen vegetables (corn, green beans, carrots)
1 Tbsp Worcestershire sauce
½ tsp. O Organics Italian seasoning
Salt and pepper, to taste
2 cups O Organics baby kale leaves

 

Butternut Squash Soup with Crispy Brussels Sprouts

Cheesy Vegan Potato Leek Soup

Miso Veggie Noodle Soup

Instructions

In a large pot or dutch oven, heat oil over medium-high heat and cook the sausage, crumbling with a spoon, until browned. Mix in the onion, bell peppers and garlic, cooking about 2 to 3 minutes, until translucent.

Add the rest of the ingredients, except for the kale, and bring to a boil. Reduce heat and cover, allowing soup to simmer for about 30 minutes.

Add kale and simmer for an additional 10 minutes, serve and enjoy!

NOTE: If you want to cook this in a crock pot, simply follow step 1 then add all your ingredients (except kale), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Add kale, cover and cook an additional 10 minutes.

 

Tomato-Basil Soup

Gingered Pumpkin Soup

Olive Garden Inspired Minestrone Soup

 

# # # # # # # # #

June 7, 2017