1 Tbl. Extra virgin olive oil
1 lb. sweet italian turkey sausage (No MSG or Gluten added)
1 large onion, white or yellow
1 15oz. can diced tomatoes
2 Tbls. dry parsley or a handful of fresh, chopped
4 Tbls. Bragg liquid aminos
2 medium Yukon Gold potatoes
1. In a stew pot over medium heat, add the olive oil.
2. Chop onion into small pieces and brown in the oil.
3. If you're using loose turkey sausage, form the meat into 1/2 inch balls. If you're using sausage in casing, slice them into ½ inch pieces, then add to the onion.
4. When the meat begins to cook on both sides add the pinto beans plus one can of water. Cook for 15 minutes, stirring occasionally.
5. Next add the canned tomatoes and all the seasonings, cook for another 15 minutes, stirring occasionally.
6. Lastly cut the potatoes in half and slice into thin pieces, add the potatoes to the soup and cook for 30 minutes on medium low, until potatoes are tender.
Garnish with sprigs of parsley and serve hot with fresh bread!