I love having a good soup that is hearty enough to be served as a meal to my husband and five growing boys. This soup is filling and light and is delicious served year round! It does require a BIT of preparation (you’ll need to soak the beans the night before), which makes them easier to digest (no toots!). You can do this in water if you do not want to soak them in bone broth.
1 lb sugar-free Kiolbassa sausage, sliced into coins
Start the night before by rinsing the beans and pouring them into a clean glass jar. Pour water over the beans (if you really want to level up, use FOND Bone Broth Mother’s instead) and refrigerate. After soaking for at least 12 hours (24 is ideal), pour the beans into a large cooking pot with the bone broth, carrots, celery, leeks, and sausage coins. Bring the mixture to a boil and let it simmer for 1 hour or until the beans are cooked through. Add water to the soup as necessary since some liquid will evaporate with the cooking process.
Season with salt and pepper and serve!
Keto/Paleo or doing a Whole30? Sub chopped cauliflower for beans and reduce the simmer time to 30 minutes.