Cabbage and Kielbasa Bone Broth

4 Cups Bone Broth

2 Cups Butternut Squash

1 Cabbage

4 Carrots

4 Celery Stalks 

1 Can Diced Tomatoes (no salt added)

3 Kielbasa Links

½ Large Red Onion

1 Red Bell Pepper

8-10 Portobello Mushrooms

1 Cup Water

1 Tbls. Fresh Garlic

1 Tbls. Salt 

2 Tsp. Pepper

Peel and cut carrots into 1/2” slices.

Peel and cut butternut squash into 1” cubes.

Cut celery, mushrooms, and red bell pepper into 1/2” slices. 

Dice red onion.

Heat large stock pot with avocado oil. Once warm, saute celery and carrots in for 5 minutes. 

Add diced red onion, red bell pepper, and mushrooms. Cook for another 10 minutes.

Season with fresh garlic, salt, and pepper.

Add bone broth and water.

Add 1 can of diced tomatoes.

Place lid on pot and simmer on low for 20 minutes.

Meanwhile roughly chop cabbage. 

Add cabbage and butternut squash to the stockpot.

Put the lid back on the pot simmer for 30 minutes

Meanwhile, cut grass fed kielbasa into 1/2” slices.

Add the kielbasa and butternut squash to the stock pot for another 20-25 minutes.

Serve and enjoy. 

(You want the butternut squash not fully cooked. Test until butternut squash is 60% cooked. Otherwise it will turn into mush when you warm it up the next day).