I’m currently writing this post from the car. It has taken me a very long time to finish it because I keep getting car sick. I always have such high hopes of being productive in the car and then get reminded very quickly why I can’t be. My husband and I are out in Cali for our two year wedding anniversary for vacation. We are currently driving to Sequoia National Park because my husband has never been there. I lived in California for many years so I forget that people haven’t seen these things.
I figured during the long drive I would finally post this soup recipe. I have been meaning to for a while and I’m pretty sure my sister has been waiting for this recipe….sorry sissy! This is one of my go-to meals at our house because it’s super easy and I can throw it in the crock pot. The farm where we get meat has a great high quality pastures breakfast pork. It is a staple in our house for breakfast and a myriad of other meals. A while ago I decided to try it In soup and it was incredible. If you don’t eat pork than you can easily substitute your favorite protein in this soup. The rice is optional in this soup. We eat very little grains in our house but we do periodically have white rice. This really is a super flavorful and easy weekday meal! Enjoy!
- 1 lb ground hot pork sausage
- 2 poblano peppers, chopped
- 1 red bell pepper, chopped
- 4 carrots, thinly sliced
- 4 cups diced sweet potato (1–2 whole potatoes)
- 1 cup diced onion
- 6 cups bone broth
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1/2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried Basil
- 2 cups cooked white rice (optional)
- Heat a sauté pan and cook the ground sausage. Using a flat spatula chop the sausage in to small pieces.
- Place the cooked sausage and the rest of the ingredients (minus the rice) in to a crockpot and mix.
- Cook on high for about 3 hours or on low for 5-6.
- If you wish to add the rice then add to cooked rice the soup about 15 minutes before serving!
- Serving Size: 6