Herb Soup with Sausage and Lemon Recipe

Name: Herb Soup with Sausage and Lemon
Prep time: 15M
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 fresh chicken sausage FNDDS; 1 olive oil USDA; 0.5 fresh yellow onion, chopped USDA; 1.25 fresh garlic FNDDS; 1 turmeric, ground USDA; 0.5 table salt USDA; 0.25 ground cumin, 036800328228, organic Red Monkey; 0.25 black pepper, ground USDA; 1 fresh celery stalk, large, 11" to 12" FNDDS; 0.75 fresh sweet potatoes USDA; 4 beef bone broth, organic Bonafide Provisions; 1 fresh kale, chopped USDA; 2 fresh lemon juice Canadian Nutrient File; 0.25 fresh parsley, chopped USDA; 0.5 fresh cilantro FNDDS; 7 fresh dill weed, sprigs USDA; 0.25 fresh peppermint USDA

8.5g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 4
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.1g

Protein

12.8g

Fat

2.1g

Fiber

262.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 ea fresh chicken sausage FNDDS
1 Tbsp olive oil USDA
0 1/2 cup fresh yellow onion, chopped USDA
1 1/4 tsp fresh garlic FNDDS
1 tsp turmeric, ground USDA
0 1/2 tsp table salt USDA
0 1/4 tsp ground cumin, 036800328228, organic Red Monkey
0 1/4 tsp black pepper, ground USDA
1 ea fresh celery stalk, large, 11" to 12" FNDDS
0 3/4 cup fresh sweet potatoes USDA
4 cup beef bone broth, organic Bonafide Provisions
1 cup fresh kale, chopped USDA
2 Tbsp fresh lemon juice Canadian Nutrient File
0 1/4 cup fresh parsley, chopped USDA
0 1/2 cup fresh cilantro FNDDS
7 g fresh dill weed, sprigs USDA
0 1/4 cup fresh peppermint USDA

DIRECTIONS

In a Dutch oven or heavy bottom pot over medium heat, place sausage removed from casings. Brown, breaking into large chunks, until fully cooked, about 10 minutes. Remove to a heat resistant bowl.
Warm oil in the pot, still over medium heat. Add onions and sauté until becoming translucent, about 2 ½ minutes. Mix in minced or pressed garlic cooking until fragrant, about 30 seconds. Sprinkle turmeric, salt, cumin, and pepper over the onion, heating until fragrant, another 30 seconds. Stir in ½-inch cubes of sweet potato, and chopped celery, combining until vegetables are coated in the spices. Pour in bone broth and sausage, stirring until evenly distributed. Bring to a boil, then reduce heat to medium low and simmer until sweet potatoes are fully cooked, about 15 minutes.
While the soup cooks, stack ¼ cup tightly packed parsley leaves (15g), ½ cup tightly packed cilantro leaves (8g), ¾ cup loosely packed dill (6.5g), and ¼ cup packed fresh mint (6.4g) on a cutting board and roughly chop.
Remove soup from heat and stir in chopped kale and lemon juice until kale is wilted. Just before serving, stir in chopped herbs. One serving is about 1 1/3 cups soup.

Cooking Tip

Hot Italian chicken sausage is delicious in this soup, but you can substitute any chicken sausage that has 1 or fewer net carbs per link. Using raw sausage helps develop the flavor of this soup, but you can use sliced precooked sausage, adding along with the broth, if desired.