Harvest Stew with Smoked Sausage
Ingredients
The Stew:
- Canola or olive oil
- 1 (12 ounce) package of beef smoked sausage, sliced into circles
- 1 onion, diced
- 1 teaspoon Italian seasoning (rosemary, oregano, thyme, parsley)
- 1/4 paprika
- 1/2 teaspoon black pepper
- Pinch salt
- 2 cloves garlic, pressed through garlic press
- 2 medium-large carrots diced
- 1-2 medium rutabagas diced
- 2 ribs celery, diced
- 6 baby yellow potatoes, cubed (skin on)
- 1/2 pound (8 ounces) diced sweet potatoes
- 6 cups chicken stock
- 1 cup chopped kale (or any braising green)
- 1 tablespoon parsley, chopped
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hr 5 Minutes
Yields: 6-8 Servings
Directions
- Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil.
- Once hot, add in the sliced sausage in a single layer, and allow it caramelize and brown on that first side (a few minutes), then stir and allow it to further caramelize for about another 2 minutes.
- Add in the onion, and stir to combine; saute together with sausage for about 3-4 minutes, until lightly golden.
- Add in the Italian seasoning, paprika, black pepper, and pinch of salt, plus the garlic, and stir to combine.
- Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture.
- Next, add in the chicken stock, and bring to the boil. Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes (it can bubble, but don’t have it simmering too, too vigorously).
- Turn off the heat, and check to see if any additional salt/pepper is needed.
- Add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving.
- Serve with good-quality bread.
Credit: Wozupi Tribal Gardens
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
Could one conversation change your life?
Copyright © 2026 All Rights Reserved.