TUSCAN SOUP
2 tbs. unsalted butter
Turkey Italian Sausage (uncased), 16 oz
Beef broth
12 cupsTurnip Greens, 1 lb (frozen)
Cauliflower, 1 lb (frozen)
Garlic
, 6 cloves (roughly chopped)Bacon, 3 medium slices, sliced .5" pieces
Heavy Whipping Cream, 14 tbsp (can be added all at once, or to individual bowls)
Directions
In a large stock pot, melt butter over med-high heat. Brown sausage (you can just cut them into slices if you like, I just prefer the sausage uncased), then remove from the pot. Add bacon and onion and cook until onion is soft (10 min) and add garlic. Add 12 cups of beef broth (or water and bouillon), vegetables and lightly boil for 35 min. (You can add 1 tsp of xanthan gum if you would prefer the soup to be a little thicker). Before serving, add the heavy cream. I like to freeze half for later use, but do not add cream if you are planning to freeze.
Number of Servings: 14; 6.6 carbs
pot, melt butter over med-high heat. Brown sausage (you can just cut them into slices if you like, I just prefer the sausage uncased), then remove from the pot. Add bacon and onion and cook until onion is soft (10 min) and add garlic. Add 12 cups of beef broth (or water and bouillon), vegetables and lightly boil for 35 min. (You can add 1 tsp of xanthan gum if you would prefer the soup to be a little thicker). Before serving, add the heavy cream. I like to freeze half for later use, but do not add cream if you are planning to freeze. Number of Servings: 14; 6.6 carbs
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