Ingredients
The following ingredients have 4 Servings
- 2 Tablespoons olive oil
- 11 ounces sausage (cut in 1/4" slices, *See Gr8 Note below )
- 1 medium onion (chopped)
- 2 ribs celery (chopped)
- 1 jalapeño (remove stems and seeds, minced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 pounds sweet potatoes (peeled, quartered and sliced into 1/4" slices )
- 8 cups chicken broth
- 1 15.5 ounce can white beans (drained and rinsed, (chick peas can also be used))
- 9 ounces fresh spinach leaves
Instruction
- Heat the olive oil over medium heat in a large soup pot.
- Add the sausage slices and cook until golden brown on each side.
- Once the sausage is done, remove them with a slotted spoon and lay them on paper towels to drain the extra oil.
- Add the onion, celery, jalapeño, and garlic to the pan and sauté over medium heat for about 8 minutes.
- To the onion mixture, add the smoked paprika, cumin, chipotle pepper, salt and pepper and sauté for 2 more minutes. While stirring, scrape the bottom of the pan to incorporate the brown bits.
- Add the sweet potatoes to the onion mixture and cook over medium heat for 10 minutes. Occasionally stir the mixture.
- Pour the broth into the pot of potatoes and over medium-high heat, bring to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
- Once the potatoes are tender, you can use your immersion blender or potato masher to smash the potatoes. I use my immersion blender just a bit so that my soup is both smooth and chunky.
- Add the sausage and white beans and cook for 2 more minutes.
- Add a small handful of spinach leaves to your soup bowl and ladle the soup on top. Enjoy!
