An easy, hearty soup recipe made with smoked turkey sausage, kidney beans, fresh nutritious sweet potatoes and kale and spices. It's a festive, colorful soup that's perfect for fall.
1(14.5 oz) candark red kidney beans, drained and rinsed
Instructions
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.
Add kale and kidney beans and cook 5 minutes longer. Serve warm.