Black Bean Sausage And Sweet Potato Soup Food

INSTANT POT SAUSAGE SWEET POTATO SOUP RECIPE

Steps:

• Peel, chop and prep all the veggies.
• Select the Saute setting on a 6 quart Instant Pot for 5 minutes and pour in the olive oil, then add in the onion and cook for 2 minutes, then add in the garlic and hot Italian sausage, sprinkle in salt and pepper and saute for an additional 3 minutes.
• Add in the sweet potato cubes, curly kale, whole wheat orzo, chicken broth and water. Stir to combine.
• Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup or Stew setting and set the cooking time for 12 minutes at high pressure.
• When the timer goes off, turn the valve from Sealing to Venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes (mine usually takes about 5 minutes). When it is done releasing steam, open the lid and stir, then ladle into 4 bowls, top each bowl with 1/4 of the parmesan cheese (1/4 oz.) and enjoy!

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

SWEET POTATO-SAUSAGE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat oil in a skillet and saute onion and garlic in oil until soft.
• Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
• Serve hot with sour cream and lime if desired.

15 MINUTE TURKEY SWEET POTATO BLACK BEAN SKILLET

Steps:

• Place the Alexia Southern Sweet Potato Blend in the microwave according to the directions on the package. Set aside.
• Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté the for 2 minutes. Add the garlic and sauté until the onion is soft and fragrant. Add in the ground turkey and cook until the turkey is browned, about 5-6 minutes.
• Add the Sweet Potato Blend into the turkey mixture and combine. Stir in the diced tomatoes, black beans, cumin, paprika and stir to combine.
• Turn the heat to low and add in the cheese and stir to combine. Cook until the cheese melts {should only take 2-3 minutes}.
• Taste and adjust salt and pepper. Garnish with green onions and fresh cilantro.
• Serve this Turkey Sweet Potato Black Bean Skillet on its own, over brown rice or quinoa or as a filling for tacos or quesadillas.

SAUSAGE, POTATO, WHITE BEAN, AND KALE SOUP

Steps:

• Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more.
• Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside.
• Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes.
• Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper.
• Serve with a pile of freshly grated cheese on top.

RECIPE FOR SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

BLACK BEAN AND SAUSAGE SOUP

Steps:

• Heat large pot with low fat cooking spray. Add onion, carrot and celery; cook and stir over medium heat until vegetables begin to soften.
• Stir in garlic, oregano, potato, broth and tomatoes; heat to boiling. Stir in Kielbasa. Cover and simmer gently for at least 1/2 hour to blend flavours.
• Drain and rinse beans. Add to soup. Heat until hot. Add salt and pepper to taste. Serve with crusty bread. (Even better the next day)
• ** We love this soup. You can prepare it ahead for a gathering and instead of simmering for 1/2 hour, put it in your crockpot on low and add the beans. By the time you are ready to eat (try to make it at least a half an hour) it will be ready to go. Great for potluck as it only gets better the longer it sits.

BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4-qt saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 c. water, partially covered, till beans are tender, about 50 min. Throw away bay leaf. In a blender pur0e 1 c. beans with 1 c. cooking liquid and return to pan. In a small bowl stir together tomato paste and remaining Tbsp. water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 min. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered. While soup is simmering, peel sweet potatoes and cut into 1/2-inch pcs. In a steamer set over boiling water steam potatoes, covered, till tender, about 10 min. Stir potatoes, scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens. Makes about 8 c., serving 4

BLACK BEAN SWEET POTATO CHILI

Steps:

• Crumble the Italian sausage into the bottom of a large Dutch oven over medium high heat. Sauté until the meat is no longer pink, about 6 - 7 minutes.
• Add the sweet potatoes and onions. Cook and for about 5 minutes, until the onions are tender. Stir in the garlic, cumin, chili powder, and salt. Cook for another minute, until the garlic is fragrant.
• Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, until sweet potatoes are tender and easily pierced with a fork.
• Add the beans and tomatoes, and squeeze in the fresh lime juice. Simmer for another 5 minutes, or until heated the chili is heated through.

SLOW COOKER BLACK BEAN AND KIELBASA SOUP

Steps:

• Soak the beans overnight (at least 8 hours) in water, or use the quick soak method.
• After the beans have soaked, drain them and add to the slow cooker.
• Set a medium sized skillet over medium high heat on the stove top. Add a bit of cooking oil. Add the sliced kielbasa and brown them on both sides. Add to the slow cooker.
• Add the remaining ingredients to the slow cooker. Stir.
• Cover and cook on low for 8-9 hours without opening the lid during the cooking time.
• Remove bay leaf and serve.
• Enjoy!

BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4 qt saucepan, combine the beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water.
• Cook, partially covered, until beans are tender, about 50 minutes.
• Discard bay leaf.
• In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
• In a small bowl, stir together tomato paste and 1 Tbs water and stir into beans with sausage and Worcestershire sauce.
• Simmer soup, covered, for 15 minutes.
• Soup may be prepared up to this point 3 days ahead.
• While soup is simmering, peel sweet potatoes and cut into 1/2" pieces.
• Steam until tender, about 10 minutes.
• Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup.
• Serve soup garnished with scallion greens.

SAUSAGE, BEAN AND SWEET POTATO SOUP

Steps:

• Heat a large soup pot over medium-high and spray with cooking spray. Cook sausage until golden brown, stirring frequently, about 8-9 minutes. Remove sausage from pan and set aside.
• To the same pan with the sausage drippings, add the onions and carrots. Cook until translucent, about 6-7 minutes.
• Stir in garlic and oregano and heat for another 30 seconds until fragrant.
• Pour in the chicken broth and return cooked sausage to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring entire pot to a boil then add in the sweet potatoes and beans. Return to a boil then reduce to simmer. Heat until potatoes are tender, about 10-15 minutes.
• Right before serving, stir in the kale and cook until bright green, about 3-4 minutes. Season with salt and pepper to taste.
• Serve in large soup bowls with shaved parmesan cheese if you wish.

BLACK BEAN-SWEET POTATO SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

CROCK POT BLACK BEAN AND SWEET POTATO STEW RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_3',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a 5-quart (5 L) slow cooker, combine all ingredients, except lime juice and additional salt.Stir well.Cover the cooker and cook on low-heat setting for 6 hours.Turn off the pot and open the lid. Stir in the lime juice. Season to taste with more salt.Mix well.Pour the stew into soup bowls. Serve hot.

SMOKED SAUSAGE + SWEET POTATO SOUP

Steps:

• Heat oil in a large dutch oven or stock pot over medium heat. Add sliced sausage and saute for 3-4 minutes, stirring frequently until nicely browned.
• Stir in the onion, garlic, paprika, and chili powder. Continue to cook for 3-4 minutes.
• Add in your diced sweet potatoes, broth and bring to a boil. Once it starts bubbling, reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
• To make your soup a bit creamier, once it's done cooking, remove some of the sweet potatoes onto a plate. Using a fork mash, then return to the soup together with the spinach/kale. Stir well to combine and wilt the spinach.
• Taste, then season with sea salt and pepper.
• Serve hot and enjoy!

BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender purée 1 cup beans with 1 cup cooking liquid and return to pan.
• In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
• While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.
• Serve soup garnished with scallion greens.

BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
• In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
• In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
• While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.