Turkey Sausage, Kale and Sweet Potato Soup

Ingredients

• 1 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 large sweet potato, about 1 lb peeled and diced into small cubes, 3 cups
• 13 oz. fully cooked turkey sausage, cut into 1/2-inch thick slices
• 4 cloves garlic, minced, 4 tsp
• 6 cup low-sodium chicken broth
• 1 tsp paprika
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• 1/4 tsp chipotle chili powder
• Salt and freshly ground black pepper
• 4 cups chopped fresh kale
• 1 can dark red kidney beans, drained and rinsed

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Stir in the onion and cook for 5 minutes. Add the sweet potato and sausage, and continue cooking for 3 minutes, turning everything over now and then.
2. Stir in the garlic and cook for another 2 – 3 minutes, mixing occasionally so it does not catch.
3. Add the broth to the pot. Stir in the paprika, cumin, coriander and chipotle chili powder, then season with salt and pepper to taste.
4. Once the soup reaches a gentle boil, turn the heat down to medium low. Put on the lid and let it simmer, stirring from time to time, until the sweet potatoes are just shy of tender, about 5 – 10 minutes.
5. Stir in the kale and kidney beans, and cook for 5 minutes more. Serve warm.