Potato, Green Bean & Sausage Soup (Whole 30 & Gluten Free)

This Potato, Green Bean & Sausage Soup is a simple to make recipe that is so comforting during the winter months. This classic soup is full of savory potatoes, fresh green beans and chicken apple sausage. It’s gluten free, grain free, dairy free and whole 30 compatible.

There are so many reasons to love a good soup recipe. They are often easy to make, full of flavor and just warm the soul on cold days. This Potato, Green Bean & Sausage Soup is all these things and more. The potatoes, green beans, and sausage are cooked in a creamy cauliflower broth on the stovetop. You only need one pot to make this soup so it’s easy to prep and even easier to clean up! My favorite part about this recipe is that it makes enough so that you can freeze the leftovers for an easy lunch or dinner down the road.

Ingredients:

• Apple chicken sausages
• Yukon gold potatoes
• Green beans
• Frozen cauliflower florets
• Water
• Sweet onion
• Garlic powder
• Chicken broth
• Salt
• Pepper
• Extra virgin olive oil

Let’s Get Cookin’

Step One: Prep the broth

Dice the onion and place it into the Dutch oven with the extra virgin olive oil. Cook on high heat until the onions become translucent. Add in the chicken broth, water, salt, pepper and garlic powder and bring to a boil.

Step Two: Cut the potatoes and green beans

Cut the potatoes into cube size pieces and add them to the Dutch oven. Cut the green beans into 1 inch pieces and add them to the soup. Once the soup is boiling, reduce to a simmer.

Step Three: Make the cauliflower cream

Cook the frozen cauliflower in the microwave by following the directions on the back of the bag. Drain the cauliflower and add it to the food processor with 1/2 cup of water. Blend until it becomes a creamy liquid and add it to the Dutch oven. Cut the sausage into bite sized pieces and add them to the soup. Continue to let simmer for 20 minutes or until the potatoes are tender.

Recipe FAQs

• Can I use a different type of potato? Yes, if you don’t have Yukon gold potatoes or don’t like them you can substitute them for a different type of potato. I would suggest either russet or red potatoes.
• Does this recipe work for meal prepping? Absolutely! I love making this on the weekend and then enjoying the leftovers during the week for dinner or lunch. Just keep the leftovers in an airtight container in the refrigerator and reheat in the microwave or in a saucepan on the stove.
• Do I have to use chicken sausage in this recipe? I love apple chicken sausage in this soup and think it is the perfect flavor combination. You can try other types of sausage but I can’t comment on how the flavors will turn out as I have only tried the apple chicken sausage.
• Can this soup be stored in the freezer? Yes! It’s one of the reasons I love this recipe. Just place the leftovers in a freezer Ziploc bag and put it in your freezer. Let the soup defrost and warm in the microwave or in a saucepan on the stove.
• What pot to use to cook the soup? I use my 8 quart Dutch oven but you can also use any other pot…just make sure it is big enough as this recipe makes a lot!

More Comforting Soup Recipes:

• One Pot Chicken Dumpling Soup (Gluten Free & Grain Free)
• Whole 30 Dutch Oven Beef Stew
• Crockpot Chicken and Butternut Squash Soup (Whole 30 & Paleo)

If you try this Potato, Green Bean & Sausage Soup, I would love to see how it turned out! Make sure to tag me on Instagram @theglutenfreegrasses. Enjoy!

-Kelsey