Roasted Potato & Sausage Hash Soup

  • Serves: 6 servings
  • Prep time: 60 minutes


  • 1 lb organic new potatoes, diced
  • 1 organic bell pepper, diced
  • 1 lb organic breakfast sausage
  • 1 tablespoon olive oil
  • 1 cup carrots, sliced
  • 8 cups low sodium organic chicken broth
  • 2 cups Ajoyo Organic Original Unsweetened Almondmilk
  • 2 tablespoons green scallion for garnish, sliced
  • salt & pepper to taste


  1. Preheat oven to 425. Toss diced potatoes, bell peppers, and carrots with olive oil, salt, pepper, and pour onto a baking sheet. Roast for 25 minutes.
  2. While the hash is roasting, in a large soup pan, sauté breakfast sausage until cooked through, and then add the 8 cups of broth. Bring to a simmer over medium-low.
  3. When the veggies are done roasting and have a hint of color, add them to the soup pot, and simmer on low for 20 minutes.
  4. Add Ajoyo Organic Original Unsweetened Almondmilk, and allow to simmer until ready to serve.
  5. Divide among bowls, and sprinkle with scallions and black pepper before serving.