1 tbsp butter
2 onions diced
1 large clove garlic minced
3 strips bacon (optional)
16 oz Italian sausage (or ground meat)
6 cups chicken broth
1 12 oz bag cauliflower
1 12 oz bag cut green beans
½ cup peas
½ cup chopped squash
2 large carrots, chopped
1. Add butter, onions, garlic, and bacon (optional) to frying pan. Cook down for approximately 8 minutes, stirring regularly.
2. Add sliced sausage to pan and cook until browned.
3. In large soup pot, bring 6 cups of chicken broth to boil. Add in all vegetables and boil until carrots are cooked through, then bring down to simmer.
**At this point I usually throw in additional spices like turmeric, pepper, red pepper flakes, and salt if needed.
4. Add pan of onions, sausage, etc. to soup pot. Let simmer for 30 minutes before serving.
Pair with three hour bread for an even better rainy day meal!