It’s that season, again… 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 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
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 large cloves garlic
4 chicken sausages, crumbled or sliced (optional to make it meat-free)
1 large sweet potato
2 cups white beans
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)
Instructions
Stovetop:
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Heat olive oil to medium in a large soup pot or dutch oven.
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Add onion, carrots and celery. Season and sautee until starting to turn translucent.
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Add sausage and cook until lightly browned.
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Stir in garlic. Add sweet potato, white beans and thyme. Stir to combine.
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Top with broth and cover. Bring to a rolling boil. Reduce to a simmer.
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Let simmer for 30-40 minutes until vegetables are cooked. Add more broth as desired.
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Stir in kale and lemon juice. Season and serve.
Instant Pot:
- Follow steps 1-4 using the ‘saute’ setting.
- Switch to manual, top with broth, cover and cook 25 minutes.
- Release pressure, stir in kale and lemon juice, season and serve.
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