Smoked Sausage & Rice Soup

Prep Time 15 min Inactive Time 10 min Cook Time 30 min Serves 4 bowls

Ingredients

1 package Kiolbassa organic grassfed beef sausage, sliced into ½-inch coins

2 tablespoons olive oil

1 cup diced white onion

1 cup chopped celery

1 cup chopped carrots

3 cups sweet potato, peeled and cubed into ½-inch pieces

1 tablespoon dried parsley

1 tablespoon dried chives

1 teaspoon sea salt

3 cups chicken or beef bone broth

1 cup filtered water

½ cup coconut cream

1/3 cup chopped fresh parsley

1 tablespoon apple cider or coconut vinegar

1 cup uncooked jasmine rice, cooked using your preferred method*

*make sure the rice is pre-cooked and ready to add in step 6

Directions

  1. In a large cast iron skillet, cook sausage over medium high for 3 minutes per side until nicely browned. Set aside.
  2. In a large pot, heat olive oil over medium heat. Cook onion, celery and carrots for 5 to 6 minutes until onion is translucent.
  3. Stir in sweet potatoes, dried parsley, chives and salt, and cook for 2 minutes.
  4. Add the bone broth, filtered water and coconut cream to the pot and bring to a boil over medium-high heat. Add the sausage to the pot.
  5. Decrease the temperature to medium-low and cook for 8 to 10 minutes until the vegetables are tender but not overcooked.
  6. Stir in the fresh parsley, vinegar and cooked rice. Remove from heat and let sit for 5 to 10 minutes to allow the rice to absorb liquid and thicken the soup.
  7. Ladle into bowls and serve warm. 

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Recipe Notes

  • I prefer to cook rice in the Instant Pot using a 1:1 ratio of rice and water. In this recipe, you'll use 1 cup uncooked jasmine rice and 1 cup filtered water. 
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