Fall Harvest Sausage Soup

Ingredients:

• 1 lb Brown Butter Sage Sausages, cut into ½-inch rounds

• 2 cups kale, chopped

• 1 medium sweet potato, diced

• ½ cup celery, sliced

• 1 medium yellow onion, diced

• 1 medium carrot, peeled and diced

• 1 small can diced tomatoes

• 2 oz garlic, chopped

• 64 oz chicken broth

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp crushed red pepper

• Salt and pepper, to taste (TT)

• 4 oz champagne vinegar

• Extra virgin olive oil (EVOO)

Instructions:

1. Place a large soup pot on the stove over medium heat. Once hot, add enough EVOO to coat the bottom of the pot.

2. Add the sausage rounds to the pot and cook until fully browned and cooked through. Remove the sausage from the pot and set it aside.

3. Add all chopped vegetables to the pot and cook until softened and translucent.

4. Return the cooked sausage to the pot and add the remaining ingredients. Bring to a gentle simmer.

5. Let the soup cook slowly for at least an hour, stirring occasionally. Taste and adjust seasoning as needed.

6. Serve hot with crusty bread.