Sweet Potato and Sausage Chowder
with mixed greens salad
This soup is filled with the flavors of early summer vegetables and smoky sausage links. A simple green salad balances the richness of the soup with fresh crispness and acidity.
Smarts: This meal requires a fair bit of chopping, but it's quick and mostly hands-off once the prep is done.
Ingredients
- Sweet potatoes - 1 lb , peeled and cubed
- Bell peppers, red - 1 , chopped
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Fennel - 1 bulb , chopped (sub celery)
- Sausage links, any smoked or pre-cooked - 12 oz , chopped or sliced
- Thyme leaves, fresh - 2 tsp (sub dried and use half the amount listed)
- Butter - 1 Tbsp
- Stock, any type - 4 cups
- Vinegar, apple cider - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
Prep
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Sweet potatoes / Bell peppers / Onions / Garlic / Fennel / Sausage - Prep as directed. Store sweet potatoes in their own container. Store bell peppers, onions, garlic, fennel, and sausage together in another container. (Can be done up to 5 days ahead)
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Thyme - Remove leaves from stems. (Can be done up to 5 days ahead)
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Make
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Heat a Dutch oven with butter over medium heat. When butter is melted and bubbly, add bell peppers, onions, garlic, fennel, and sausage with a pinch of salt. Saute until vegetables begin to turn tender, 4 to 5 minutes.
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Stir in thyme leaves, sweet potatoes, and stock and bring to a low simmer.
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Reduce heat to low and cover with a lid. Simmer the soup gently until all the vegetables are tender and the flavors have come together, 20-25 minutes.
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While the soup is simmering, whisk together wine vinegar, mustard, and honey in a serving bowl. Slowly add olive oil while whisking. Season with some salt and pepper. Add mixed greens on top of dressing but wait to toss until serving time.
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When soup is finished cooking, remove from heat and stir in apple cider vinegar. Taste and season with some salt and pepper, if needed.
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Toss the salad.
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Ladle soup into bowls and serve with salad on the side. Enjoy!
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