Winter Vegetable Soup

• 1 large onion, chopped
• 1 Tb. oil or butter
• 3 cloves garlic, minced
• 6 c. chicken broth (make sure it is gluten free)
• 4 medium carrots, sliced 1/4 inch (1 1/4 c.)
• 2 stalks celery, sliced 1/4 inch (3/4 c.)
• 3 sweet potatoes, cut in 1/2 inch chunks (3 1/2 c.)
• 2 potatoes, cut in 3/4 – 1 inch chunks (2 1/2 c.)
• 1 tsp. dried whole rosemary
• 1/2 tsp. dried whole thyme
• 1 bay leaf
• salt & pepper to taste
• 1 – 1 1/2 lbs. sausage, ground turkey or ground chicken, cooked (optional)

In a large pot, heat the oil and cook the onion until tender.  Add the minced cloves and cook for another minute. 

Add the chicken broth to the pot and heat to boiling.  Add the remaining ingredients.  Return to a boil, reduce heat and simmer about 20 minutes or until the vegetables are tender.
If adding meat, cook and drain.

Remove the bay leaf from the soup and puree with a hand blender or carefully transfer in batches to a stand blender.  Stir in the meat if using.  Add salt and pepper to taste.

Recipe from www.glutenfreehomemaker.com

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