Ingredients
8 oz mushrooms
4-6 stalks green onions
Half of a red onion
6 mini bell peppers
6 medium red potatoes
1 cup baby carrots
1 lb mild Italian sausage
32 oz chicken broth
1 8 oz can of coconut milk
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. ground black pepper
Instructions
Finely chop the red bell peppers and red onion and place in a large pot with the baby carrots. Slice the green onions and mushrooms and place in a separate bowl. Cut the potatoes into cubes and place in the pot with the carrots, onion, and peppers. Pour the chicken broth into the pot and place it on a medium heat.
Bring the broth and vegetables to a high simmer and allow to cook for 15 minutes. While the broth is cooking, take the Italian sausage and brown in a pan at a medium-high heat, this should take 10 to 15 minutes. Be sure to brown the sausage all the way around until the exterior has a dark-golden color. Take the browned sausage and cut into diagonal slices, you will find that it is not cooked all the way. The sausage will finish cooking once added to the broth.
Take the sausage, mushrooms, and green onions and add to the broth. Add the salt, pepper, Italian seasoning, and coconut milk to the soup and stir. Continue to cook at a medium heat for another 10 minutes. Serve with fresh baked bread or crackers.
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