vegetable soup with sausage

I love a good hearty soup! In my family, we have a mix of carnivores and vegetarians, so I like to make family meals that satisfy everyone’s dietary restrictions. I like to make big batches of foods that are accessible to everyone, and then toss in meat, dairy, or gluten options at the end for those who want them. Here is my recipe for vegetable soup with Uli’s Famous Sausage:

Vegetable Soup with Sausage

ingredients:

• 2 lbs carrots

• 2 lbs onions

• 2 lbs celery

• Avocado or other high-heat cooking oil

• 1 head garlic, minced

• 2 tablespoons minced ginger

• 2 lbs potatoes

• 1 bundle chard

• 2 cups cooked rice (I like to use a wild rice blend)

• fresh oregano

• fresh sage

• sumac

• salt & pepper

• 1 tbsp tamari

• 1 tbsp apple cider vinegar

• cheese for topping

• cooked sausage (I used Uli’s German Bratwurst

Chop onions, celery, and carrots. In one pot, combine onion skins, celery ends and carrot tops and cover with water to make a vegetable stock. Simmer for 1 hour and strain. Add strained stock to finished soup before serving.

In a 2nd pot, heat oil to shimmering and sautee chopped onions, celery, and carrots until golden brown. Toss in minced garlic and ginger for the last 2 minutes of the sautee. Add 3 quarts of water and bring to a boil. Once boiling, add potatoes, spices, tamari and apple cider vinegar. Simmer for 20-40 minutes.

Remove chard greens from stems and sautee in oil until tender. Add cooked stems and chopped up greens along with the strained stock to the soup just before serving.

Serve topped with sliced sausage and shredded cheese for those who want it and enjoy!