Recipe: Sweet Potato, Kale and White Bean Soup with chicken sausage
I did it again- another week, another soup recipe. But really it seems like we have the crockpot or stove on all winter long, in our house- and for good reason! Soups are warm and comforting, they're filling and a great way to pack in a ton of nutrients, like immune-boosting bone broth and garlic (I just talked about some of my favorite immune fighters in my instagram, this week) and greens, like the kale in this soup. I love this soup because it's a happy blend of a little sweet, and perhaps a little spicy (but it can be made much more mild by choosing a mild sausage and skipping the red pepper flakes) and it's just so easy-- like many soups are, but packs a ton of flavor. Add this one to your meal plan, next week!
Sweet Potato, Kale and White Bean Soup with chicken sausage
(Want to print the recipe to save it for later? Click here!)
2 tbsp olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 large cloves garlic 1 large sweet potato 2 cups white beans 4 chicken sausages, crumbled or sliced (optional to make it meat-free) 2 tsp fresh thyme 4-6 cups chicken or vegetable broth 3 cups chopped kale 2 tsp lemon juice sea salt and pepper pinch red pepper flakes (optional)
1. Heat olive oil in a large soup pot. 2. Add onion, carrots and celery and sautee until starting to turn translucent. 3. Stir in garlic. Add sweet potato, white beans, chicken sausage and thyme. Stir to combine. 4. Top with broth and cover. Bring to a rolling boil. Reduce to a simmer. Let simmer for 30-40 minutes until vegetables are cooked. Add more broth as desired. 5. Stir in kale and lemon juice. Season and serve.
Do you have a favorite fall/winter time soup? I would love if you shared with me over on instagram!