Sausage and Vegetable Soup
with chard
Ingredients
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
25 reviews
Would be 4 stars but the Irish stew this week stole the show for my family. Have to say this website makes Paleo cooking a breeze and we do not miss our coveted bread based carbs one bit! The key with this recipe is step 1. Take your time. If you rush the veggie sauna you will mess with the rest of the steps. We cooked for 4 and ended up having to let the veggies sweat for about 6 minutes and the sweet taters another 4. Step 2 may not seem important and you likely skipped it but do yourself a favor and let those spices seep into yer recently sauna'd veggie/tater party. Chard here in the state's is MONSTROUSLY overgrown (as in it is huge) so it takes a bit longer to cook. I added it in with about 8 minutes left of total simmer time and the texture turned out perfect. Paleo = no cheese...so we substituted some adtl salt.
0 HelpfulUsed Kale instead of Chard. It was easy, quick, and tasty but I don't think we will add this to our regular rotation.
0 HelpfulThe chard did not cook down enough- I think spinach would be a better last minute add in. I had to strain around it. I'd put it in at the start next time, or wilt it on the stovetop first. Flavor was ok to me, spouse liked. Will try again.
0 HelpfulIt was good in terms of flavor, but sorely lacked broth (I had to add several cups of liquid after the slow cooker finished) and the beans never got all the way cooked, which surprised me because I soaked them overnight before making the soup and then used my slow cooker on low for 8 hours. Probably will not make again.
0 Helpful