Sausage and Chard Soup
with baked sweet potatoes

Name: Sausage and Chard Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 lb Carrots, peeled and sliced into rounds; 1 Onions, small, diced; 2 ribs Celery, diced; 3 cloves Garlic, diced; 1/2 bunch Chard, any variety, leaves and stems finely chopped; 8 oz Sausage, any cooked variety, casings removed and discarded (if includes casings), chopped; 1 Tbsp Oil, cooking; 2 tsp Italian seasoning; 2 Tbsp Tomato paste; 2 tsp Vinegar, apple cider; 2 sprigs Thyme, fresh; 6 cups Stock, chicken or vegetable; 4 Sweet potatoes, small; 4 Tbsp Butter; 2 tsp Maple syrup

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Perfect for cool weather, this sausage and chard soup is packed with vegetables. We serve it with baked sweet potatoes on the side with a bit of maple syrup for sweetness.

Ingredients

Metric

Servings:

Sausage and Chard Soup:

Carrots - 1/2 lb , peeled and sliced into rounds
Onions, small - 1 , diced
Celery - 2 ribs , diced
Garlic - 3 cloves , diced
Chard, any variety - 1/2 bunch , leaves and stems finely chopped
Sausage, any cooked variety - 8 oz , casings removed and discarded (if includes casings), chopped
Oil, cooking - 1 Tbsp
Italian seasoning - 2 tsp
Tomato paste - 2 Tbsp
Vinegar, apple cider - 2 tsp
Thyme, fresh - 2 sprigs
Stock, chicken or vegetable - 6 cups

Baked Sweet Potatoes:

Sweet potatoes, small - 4
Butter - 4 Tbsp
Maple syrup - 2 tsp

Prep

Carrots / Onions / Celery / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
Chard - Chop stems and combine with carrots, celery and garlic. Chop leaves and keep them separate.
Sausage - If sausage came in casings, remove and discard. Roughly chop sausage.

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Make

Heat oven to 400F / 204C.
Rub the outside of sweet potatoes with some olive oil and salt. Pierce them several times with a knife and place them in a baking dish. Bake until tender, ~45 minutes.
While potatoes bake, heat a Dutch oven over medium-high heat. Add oil and when it begins to shimmer, add sausage and saute until cooked through. Transfer sausage to a bowl, leaving any oil remaining from cooking in the pan. To the hot pan, add carrots, onion, celery, garlic and chard stems. Saute until tender, 3 to 4 minutes. Add Italian seasonings, tomato paste and vinegar and saute until veggies are coated, ~1 minute. Add thyme and stock. Reduce heat and simmer for 10 minutes to allow the flavors to come together.
To the soup add chard leaves and sausage. Simmer until chard is tender, ~5 minutes.
Season soup with salt, pepper and a bit more vinegar if needed.
When sweet potatoes are tender, cut them open and fill with butter and maple syrup. Serve with soup on the side and enjoy!

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