You are going to notice a whole bunch of soup recipes coming in the upcoming weeks. One, because it's winter and cold here and soups are a great way to warm me up! Two, because it's easy to make a batch of soup and have it for leftovers for the week for lunches. And three, because I'm trying to eat healthy/whole 30 from now until Christmas Eve and I do not have time to spend in the kitchen making meals each night, so this is the perfect solution!
I absolutely loved this soup. I loved thick and chunky soups, so this is the perfect recipe. Plus you get in protein and veggies in one bowl.
1 package (9 ounces) fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) reduced-sodium organic chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained (omit for paleo/whole30)
2 tablespoons minced fresh cilantro
Sour cream and thinly sliced green onions (optional)
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. Yield: 6 servings (2-1/4 quarts).
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