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“This soup just seems to make that cold just go away. Can be made lower-carb by substituting eggplant for the potatoes--it's actually the original recipe, but my family prefers potatoes. As well, you can replace the italian sausage with any ground meat.”
READY IN:
3hrs 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In stock pot, fry meat.
  2. Add potatoes, onion, fennel, garlic, and salt. sauté for 10 minutes.
  3. Add remaining ingredients and bring to boil.
  4. Reduce to simmer for two to three hours. Add water to desired consistency.
  5. Enjoy!

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