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2 lb sausage links, cut into ¼ in thick circles 1 onion, chopped 2 cloves garlic, minced 4 large carrots, chopped 2 28 oz cans diced fire roasted tomatoes 2 T whole grain mustard (or any other Whole30 approved variety) Two bunches of kale, leaves removed from the stems and torn into pieces 8 cups beef broth (I prefer @barebonesbroth) salt to taste
Cook sausage in a large soup pot for 7 minutes. Add the onion, garlic, and and carrots and cook for another 5 minutes. Add the 2 cans of tomatoes, whole grain mustard, and salt. Bring to a boil and simmer until carrots are cooked but still crisp, about 30 minutes. Turn the heat off and add the kale. It will wilt and cook slightly, but adding it at the end ensures it doesn’t overcook.
