• Emily Tyler

Sausage and Sweet Potato Soup

This is one of my favorite fall soups to make - ready in about 20 minutes and makes great leftovers for lunch. Feel free to change up the beans or the sausage, whatever you have on hand.


Serves 6


1 pound sweet Italian sausage, removed from the casings

1/2 cup chopped onions (I use frozen)

1 tablespoon olive oil

3 small sweet potatoes peeled and diced

1 can black beans

4 large handfuls of fresh baby spinach

1 tablespoon yellow (mild) miso

4-5 cups chicken broth (can use "Better-than-Bullion" 4 teaspoons and 4 cups water)

1 tablespoon each of honey and lemon juice

salt and pepper to taste

  1. In a large dutch oven, saute the onion in the olive oil

  2. Add the sausage and break the meat up as you saute

  3. When the meat becomes lightly browned, add the sweet potatoes, bean, broth and miso

  4. Simmer until the sweet potatoes are tender about 15 minutes

  5. With a potato masher, crush some of the sweet potatoes and beans to thicken the soup

  6. Add the baby spinach and stir until wilted

  7. Add the lemon juice and the honey

  8. Adjust/add the salt and pepper



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