Sweet Potato Sausage Soup Food

SAUSAGE, KALE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
• Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
• Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

SWEET POTATO AND SAUSAGE CURRY SOUP

Steps:

• Dice the yellow onion and mince garlic cloves
• Peel and cube sweet potatoes into bite-sized cubes
• Add avocado oil, onion and garlic to a large stock pot or dutch oven over medium-low heat
• Heat the onions and garlic for 3-4 minutes tossing frequently
• Increase the heat to medium and add the ground pork to the pan
• Cook and brown the pork and break up into small crumbles for about 5 minutes
• Combine salt, ginger, turmeric, cumin, cinnamon, chili powder, and pepper in a small bowl and add spice mixture to the pot
• Add cubed sweet potato, coconut milk, and vegetable broth to the pot and stir gently, increase heat to high
• Allow the soup to simmer covered for 20 minutes then remove from heat
• Allow the soup to cool slightly and then enjoy!

SAUSAGE AND SWEET POTATO SOUP

Steps:

• Take the sausage meat out of its casings and crumble it into a large soup pot. Cook it over medium-high heat for 5 minutes, until browned. Spoon out most of the fat.
• Add the onion and garlic to the pot and cook for 5 minutes.
• Stir in the broth, water, red pepper, celery, and sweet potatoes. Increase the heat to high and bring the soup to a boil.
• Once it's boiling, reduce the heat so it's simmering, and cover the pot with the lid slightly ajar. Cook for 15-20 minutes or until the sweet potatoes have softened.
• Season with salt & pepper as needed and serve immediately.

SWEET POTATO, CORN, AND SAUSAGE SOUP

Steps:

• Cook sausage according to package directions and slice into medallions.
• Meanwhile, combine broth, cooked sweet potato, and chipotle in adobo (if using) in a medium stockpot over medium heat. Allow to cook for 10 minutes, then blend together using an immersion blender (or carefully transfer to a regular blender). Add sausage and corn and cook for 10-20 minutes more, allowing flavors to meld. Divide between bowls and devour.

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.

EASY CREAMY SWEET POTATO SOUP

Steps:

• In a large soup pot, over medium heat, render the sliced bacon until golden and crispy. Remove the bacon onto paper towels to cool, then dice once cooled; set aside. Slice the sausage into bite-sized pieces and add to the same pot. Fry for 3 to 4 minutes until well browned all over. Remove the sausage into a small bowl and set aside.
• Into the same pot, add the diced onion, carrot and celery. Saute the mixture over medium heat for 4 to 5 minutes, until the onion is translucent. Add the garlic last and fry for another minute. Scoop the mixture out of the pot into a separate bowl. Into the pot, add the diced zucchini and mushrooms. Fry the veggies for 3 to 4 minutes, until tender and browned.
• Return the onion and celery mixture back into the pot and add the diced tomatoes, tomato sauce and red wine. Strip the fresh herbs from their stalks, give them a rough chop, then add to the soup along with the remaining spices and seasonings. Cook the mixture over medium-high heat until it comes to a simmer. Simmer for a few minutes, then add the broth, water, diced bacon and sweet potatoes.
• Cover the pot and bring the soup up to a boil over medium-high heat. Cook the soup for about 16 to 18 minutes, until the sweet potatoes are tender. Add the sausage back into the pot and add the cream and parmesan cheese. Allow the soup to come back up to a simmer and cook until the cheese is completely melted. Serve with a side of toasted French baguette.

MEXICAN CHORIZO AND SWEET POTATO SOUP

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
• Photograph by Christopher Testani

SWEET POTATO AND SAUSAGE SOUP

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

SAUSAGE AND SWEET POTATO SOUP

Steps:

• In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned and crumbly. Add onion, celery, and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add all potatoes, and cook for 2 minutes. Stir in broth, tomato, and thyme, and bring to a boil. Reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in kale, salt, and pepper, and cook for 5 minutes. Sprinkle servings with cheese.

SAUSAGE, SWEET POTATO & KALE SOUP

Steps:

• Cut sausage lengthwise in half, then slice crosswise. Cook in large saucepan on medium-high heat 5 min. or until lightly browned, stirring occasionally.
• Add potatoes, tomatoes and broth; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until potatoes are tender.
• Stir in kale and beans; cook 3 min. or until heated through, stirring frequently.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

SAUSAGE & SWEET POTATO SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat. Cook the sausage in the olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.
• Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.

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.

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.

SWEET POTATO & SAUSAGE SOUP

Steps:

• Cooked diced sausage in a soup pot with a little of the butter for about five minutes.
• Drain making sure to pour off all accumulated fat.
• In the empty pot, melt the butter and saute the onion until soft.
• Add the thyme and sweet potatoes and cook for another five minutes.
• Add the cooked sausage, syrup and broth.
• Cover and simmer over low heat for 45 minutes or until the potatoes are tender.
• Stir in the cream. Warm but do not boil.
• If you want a soup with a thicker consistency, half way through the cooking time ladle some of the soup without the sausage into a blender or hand mixer and whirl making a creamy texture. Add this back to the soup pot and continue cooking.

ONE POT KALE, SWEET POTATO, AND SAUSAGE SOUP

Steps:

• Heat a dutch oven or other heavy bottomed pot over medium heat. Add the bacon pieces and cook until crisped, about 5 minutes. Remove with a slotted spatula or spoon and place on a paper towel to drain.
• Add the onion and sausage to the pot, using your spatula to crumble the sausage. Cook until no pink remains, then drain the excess fat from the pot. Stir in the garlic and sweet potatoes. Sprinkle lightly with Kosher salt and black pepper.
• Pour the chicken broth into the pot, increase the heat to high, and bring the mixture to a boil. Cook until the sweet potatoes are softened, 4-5 minutes.
• Add the kale and cook until wilted, an additional 2-3 minutes. Reduce heat and stir in cream and red pepper flakes. Heat through and serve with crumbled bacon on top.

SWEET POTATO AND SAUSAGE SOUP RECIPE

Steps:

• Heat a large skillet over a medium-high heat with some cooking fat. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well. Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft. While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil. Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through. Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth. Serve, garnished with the red chili slices and chopped parsley.

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!