Best Sweet Potato And Sausage Soup Recipes

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.

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.

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.

LENTIL, CHICKEN SAUSAGE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.
• Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.
• Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

SWEET POTATO, CORN, AND ANDOUILLE SAUSAGE SOUP

Steps:

• Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
• Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

SAUSAGE, KALE AND SWEET POTATO SOUP

Steps:

• 1. Heat oil in a skillet.
• 2. Add the onion, garlic, celery and bell pepper and saute 5 minutes.
• 3. Remove casing from the sausage. Cut sausage into slices.
• 4. Add slices to the skillet and brown.
• 5. Place the sausage, onion, garlic, celery and peppers in a large soup pot.
• 6. Add the broth, wine and sugar and bring to a low boil.
• 7. Add the carrots,sweet potatoes, beans and spices.
• 8. Reduce heat and simmer stirring occasionally, for 10 minutes or until carrots and potatoes are soft.
• 9. Add the kale. Simmer for 10 minutes until tender.
• 10. Add the rice and cook 5 minutes until heated through.

SAUSAGE, KALE AND SWEET POTATO SOUP

Steps:

• In large pot, heat oil over medium heat. Add Italian sausage links and cook, turning until browned and cooked through, about 8-10 minutes.
• Take sausage out of pot and slice 1/4" thick.
• Add onion to the drippings in pot and cook, stirring, until lightly browned, 2-3 minutes.
• Return sausage to pot with garlic powder and pepper. Cook, stirring, for one minute.
• Stir in water and chicken bouillon granules. Add sweet potatoes. Cover; bring to simmer over medium-low heat. Cook, stirring occasionally, until potatoes are tender, 10-12 minutes.
• Stir in kale. Cover; cook over low until kale is wilted, 5-6 minutes.
• Sprinkle old-fashioned rolled oats over soup. Cover; cook, stirring occasionally, until oatmeal is softened and cooked through, 5 minutes.
• Serve with crusty bread.

SLOW COOKER SPICY SAUSAGE AND SWEET POTATO SOUP

Steps:

• Slice sausage links into 1/2-inch chunks. Cook sausages in a skillet over high heat until browned but not cooked through, 3 to 5 minutes. Remove and pat dry with paper towels to remove excess fat. Transfer to a slow cooker and add chicken broth, sweet potatoes, jerk marinade, garlic, thyme, and cinnamon.
• Cook on High for 3 hours. Add black beans, reduce heat to Low, and cook for an additional 2 hours.

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.

LENTIL, CHICKEN SAUSAGE AND SWEET POTATO SOUP

Steps:

• 1. Heat olive oil on medium heat. Add in onion, cook 3-4 minutes until softened. Next, add garlic, ginger and red chili. Stir and cook another 2 minutes. Add in sausage, constantly breaking up for 5 minutes until brown. 2. Add the remainder of the ingredients, stirring after each addition. 3. Bring to a boil and let simmer for about 30-40 minutes or until the lentils and sweet potatoes are soft and soup is at the consistency you prefer (you may add more water if the soup gets too thick). 4. Remove the bay leaves from the soup, add to bowls and top with cilantro. Serve with Five Grain bread.

SOOTHING SWEET POTATO AND SAUSAGE SOUP FROM EPICURIOUS

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. tablespoon oil.
• Stir in spinach and simmer just until wilted, about 5 minutes.
• Turn off the heat.
• Stir in remaining 1 Tbsp of olive oil to allow the fresh flavor to come through.
• Season with salt and pepper.
• Divide among bowls and serve.

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.