Rustic Sausage, Sweet Potato & Kale Soup

[recipe title=”Rustic Sausage, Sweet Potato & Kale Soup” servings=”4-6″ preptime=”15 mins” cooktime=”20 mins” difficulty=”easy” description=”A savory, hearty soup with just a little kick. It’s also a crowd-pleaser that even my kids will eat, despite the kale!”]

[recipe-ingredients]

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, diced
• 1 pound clean sausage (can be ground Italian or links, AmyLu’s andouille or whatever you can find)
• 1 (15 ounce) can chickpeas or cannellini beans (or other beans you like)
• 1 teaspoon smoked paprika (Trader Joe’s is my fave)
• ½ teaspoon ground coriander
• 1/4 teaspoon ground chipotle pepper (optional & to taste – keep in mind that your sausage may add some heat too, depending on which one you use)
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 6 cups chicken bone broth
• 4 cups kale or spinach (or other greens of choice)
• 2 oz goat cheese (optional – I rarely add this unless making it for company) 

[/recipe-ingredients][recipe-directions]

Stovetop Directions:

1. If using ground sausage, brown the sausage in a little avocado oil in a large pot (if using link sausage, you can add it later).
2. Add onion and sauté for 5 minutes or until soft.
3. Stir in garlic, sweet potato, sausage (if using link), and beans. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring a few times. (Your family will start drifting into the kitchen to ask you what smells so good!)
4. Add stock and simmer about 10 minutes or until the sweet potato is soft.
5. Stir in greens and cook for 2-3 minutes or until wilted.
6. Taste and adjust seasonings.  It might need more salt or pepper.
7. Serve with goat cheese, if desired.

Instant Pot Directions:

1. If using ground sausage, brown the sausage in a little avocado oil in the instant pot (if using link sausage, you can add it later).
2. Add onion and sauté for 5 minutes or until soft.
3. Stir in garlic, sweet potato, sausage (if using link), and beans. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring a few times. (Your family will start drifting into the kitchen to ask you what smells so good!)
4. Add stock and cook on manual for 10 minutes. After 5 minutes or so release carefully.
5. Stir in greens and let sit for 5 minutes for them to wilt.
6. Taste and adjust seasonings.  It might need more salt or pepper.
7. Serve with goat cheese, if desired.

Slowcooker Directions:

1. Brown the sausage in a little avocado oil in a saute pan and transfer to the slow cooker.
2. In the same saute pan, sauté the onion in a little more oil for 5 minutes or until soft.
3. Add garlic and sauté 1 more minute then transfer to the slow cooker.
4. Add sweet potato, beans, paprika, coriander, chipotle powder, cumin, salt, and chicken stock.
5. Cook on low 6 hours or high for 2 (or until the sweet potato is soft).
6. Before serving, stir in greens and cook for 2-3 minutes or until wilted.
7. Taste and adjust seasonings.  It might need more salt or pepper.
8. Serve with goat cheese, if desired.

 

Note: This recipe is very forgiving. Feel free to experiment and try substitutes.

[/recipe-directions]

[/recipe]