1 medium/large sweet onion coarsely chopped
6 stalks organic celery thinly sliced
6 medium carrots peeled and sliced
2 medium yams peeled and cut into 1” cubes
2 cloves garlic minced
3 sprigs fresh thyme
1 medium bunch kale (leaves torn into small pieces)
1 – 1 ½ lbs sausage (I prefer sweet Italian turkey sausage – nitrate/nitrite free – Trader Joe’s is good)
2-3 quarts organic chicken stock
Extra Virgin Olive Oil or Avocado Oil for sautéing
Sea Salt or Pink Salt and Freshly Ground Pepper to taste
Sauté onions, celery and carrots in 1-2 tbs. olive oil or avocado oil until onions are just golden and soft. Add remaining ingredients except sausage. Bring to a boil and turn down to a low simmer. Continue cooking for about 40 minutes.
Brown the sausage in a skillet. Cut into half inch slices and add to soup pot. Continue to simmer uncovered for about a half hour.