Sweet Potato, Kale and White Bean Soup with chicken sausage



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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!

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Sweet Potato, Kale and White Bean Soup with chicken sausage

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x



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

46 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 to medium in a large soup pot or dutch oven.

  2. Add onion, carrots and celery. Season and sautee until starting to turn translucent.

  3. Add sausage and cook until lightly browned.

  4. Stir in garlic. Add sweet potato, white beans and thyme. Stir to combine.

  5. Top with broth and cover. Bring to a rolling boil. Reduce to a simmer.

  6. Let simmer for 30-40 minutes until vegetables are cooked. Add more broth as desired.

  7. Stir in kale and lemon juice. Season and serve.

Instant Pot:

  1. Follow steps 1-4 using the ‘saute’ setting.
  2. Switch to manual, top with broth, cover and cook 25 minutes.
  3. Release pressure, stir in kale and lemon juice, season and serve.



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