I must admit it has been a while since I’ve cooked. It has been busy, busy, for all my jobs and projects. I am an entrepreneur and am creating my very 1st vintage dress line for my brand Estella Grace. I finally got a chance to relax and what I love to do most is try new recipes. I wish I could say I came up with this one myself, but I was actually inspired by a recipe in Southern Living Magazine that was intended to utilize Thanksgiving leftovers and frozen veggies. I basically took the same idea, but made the recipe using fresh ingredients and let me tell you it’s the perfect light and hardy soup just in time for Fall!
– Smoked Pork Sausage
– Fresh Organic Kale (cleaned and chopped)
– 1 Sweet Onion
– 1 Large Sweet Potato
– Teaspoon Sugar
– Ground Cinnamon
– All Spice
– Herbes De Provence (Substitute dried Thyme)
– Olive oil
– 32 oz. Chicken Broth (Reduced Sodium)
First off, you want to peel your sweet potato and then slice into thin discs. Slice through the middle of each disc and drop into a pot with some heated olive oil and butter. Season the potatoes with a pinch of salt, sugar, cinnamon, and all spice. Once they are golden brown and are beginning to soften (about 15 min.) add in the sliced smoked sausage. I sliced those the same way as the potato so there would be plenty throughout the soap. You just want to lightly brown the sausage because you want them to still stay soft and yummy. Sauté for a few minutes and then remove the potatoes and sausage from the pan and place into a bowl.
Next, add in the sliced onion, season with salt and a pinch of herbes de provence seasoning. Sauté until golden brown. Toss the sausage-potato mixture back into the pot.
Add the chicken broth and chopped kale. I like a lot of kale since it’s good for you, so I used an entire bushel, but it’s up to you. Place the lid over the pot and cook on low heat for another 20 minutes until the kale cooks down and the flavors combine.
Serve in a lovely bowl and enjoy this savory and delicious soup ~
♥ Miss Amy