As it starts to get cold the only thing I want to eat is soup…oh and good carbs (rolls, biscuits, cornbread, homemade bread, etc) and sweets (always sweets). Something about fall just needs good comfort food. I absolutely love fall and I love all the veggies and fruits in season. Yes, it’s hard to say goodbye to all those deliciously sweet summer berries and that juicy watermelon, and of course the fresh corn on the cob and the tomatoes, but fall has so much goodness to offer like sweet potatoes, brussels sprouts, squash, kale, spinach, apples, pomegranate, pears, and canned pumpkin (that ones a joke but also serious in a way. Yes canned pumpkin is always in season, at least where I live, but I use it probably twice a week in October so it’s basically in season for me).
I love that this soup uses both kale and sweet potatoes, it’s the perfect fall combo. And the sausage just makes things fast since it’s pre-cooked and it keeps this soup hearty (you can also use beef/pork sausage here too). This soup is like the fall spin on this other recipe I shared. It has an entirely different almost unexpected flavor, which is nice though to switch thing up. I love what the spices add as well as that heat from the chipotle chili powder. I used 1/2 tsp of the chipotle powder and it was about all my husband could handle. My kids would never be able to handle that much though so I basically had to strain their broth off and add new. Next time I’ll just add the heat to my portion since I love it and I’m sure I’ll go with a fair amount.
The perfect side to this is fresh cornbread. If you want to be a cheater like I have been lately I’m really liking the Fleischmann’s cornbread mix. Did I just admit that? I’m using box mixes? Yeah on occasion and I still pull out the Betty Crocker brownie mix sometimes too. I like the cornbread mix because my kids can make it while I’m making dinner during busy weeknights. The trick though is to add in 2 Tbsp of applesauce (in addition to the 1/3 cup melted butter it calls for) so it’s moist. And if you have time this homemade version is definitely my favorite. Soup and good carbs, yes, it’s the perfect fall meal.
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 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 (more or less to taste)
- Salt and freshly ground black pepper
- 4 cups chopped fresh kale
- 1 (14.5 oz) can dark red kidney beans, drained and rinsed
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add sweet potato and sausage and cook, tossing occasionally, 3 minutes. Add garlic and cook, tossing occasionally, 2 - 3 minutes longer. Pour in broth, then add in paprika, cumin, coriander, chipotle chili powder and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium low. Cover and simmer, until sweet potatoes are nearly tender, stirring occasionally, about 5 - 10 minutes. Then add kale and kidney beans and cook 5 minutes longer. Serve warm.
- Recipe source: adapted from allrecipes