Hearty Sausage & Vegetable Soup

Hello friends – thanks for stopping by! The weather report here is calling for our first possibly major winter storm of the season! We’re busy today battening things down here, at our little cabin. We’ve got a nice big stack of dry wood and kindling ready to go by the woodstove, shovels by the door, flashlights and lanterns at the ready, some “power optional” projects and reading lined up, and a nice big pot of Hearty Sausage and Vegetable soup simmering on the stove. I might be sorry I said this tomorrow – when the time comes for shoveling – but I’ll say it anyway: Let it snow!

Makes 6 hearty servings


  • 3 Tablespoons avocado oil
  • 1 lb ground pork (pasture raised if possible)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli, chopped
  • 2 cups cauliflower, chopped
  • 1 28 oz. can of diced tomatoes (we like Muir Glen brand)
  • 1/2 lb carrott “noodles” (we got ours at Trader Joe’s)
  • 2 stalks celery, chopped
  • 4 cups chicken bone broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste


  1. Sautée the pork, and onion in the avocado oil until onions are translucent and pork is cooked through.
  2. Add the garlic and the rest of the vegetables and sautée a couple more minutes.
  3. Add the chicken broth, basil, oregano, bay leaf, and bring to a boil.
  4. Reduce heat and simmer for at least 30 minutes (add water if necessary to bring soup to desired consistency).
  5. Season with salt and pepper to taste.

Enjoy! This would pair nicely with some Savory Waffles for an even heartier meal.


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Please also note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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