Sausage and Vegetable Soup
with chard
Perfect for cool weather, this sausage and chard soup is packed with vegetables including sweet potatoes for a bit of sweetness. This meal was first featured in the final days of 2015
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Ingredients
Sausage and Vegetable Soup:
- Sweet potato, medium - 1 , chopped
- Carrots - 1/2 lb , peeled and chopped
- Onions, medium - 1 , diced
- Celery - 2 ribs , diced
- Garlic - 3 cloves , diced
- Chard, any variety - 1 bunch , leaves and stems chopped
- Sausage, any pre-cooked type - 16 oz , casings removed and discarded (if includes casings), chopped
- Oil, cooking - 1 Tbsp
- Italian seasonings - 2 tsp
- Tomato paste - 2 Tbsp
- Vinegar, apple cider - 2 tsp
- Thyme, fresh - 2 sprigs
- Stock, any type - 3 cups
Prep
- Sweet potatoes / Carrots / Onions / Celery / Garlic - Prep as directed. Store sweet potatoes in one container. Combine carrots, onions, celery and garlic in another container. (Can be done up to 4 days ahead)
- Chard - Chop stems and combine with carrots, onions, celery and garlic. Chop leaves and keep them separate.
- Sausage - Remove casings (if relevant) and roughly chop.
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Make
- Heat a Dutch oven over medium-high heat. Add oil and when it begins to shimmer, add sausage and saute until golden brown. Transfer sausage to a bowl, leaving any oil remaining from cooking in the pan. To the hot pan, add carrots, celery, garlic and chard stems. Saute until tender, 3 to 4 minutes. Add sweet potatoes and continue to saute until potatoes are starting to soften on the outside, 2 minutes more.
- Add Italian seasonings, tomato paste and vinegar and saute until veggies are coated, ~1 minute. Add thyme and stock. Reduce heat and simmer until sweet potatoes are tender, 12 to 15 minutes.
- To the soup add chard leaves and simmer until chard is tender, ~5 minutes. Stir in sausage.
- Season soup with some salt, pepper or a bit more vinegar if needed.
- Ladle soup into bowls. Enjoy!
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