“You always have the best dinners! I wish I had the time.”
I hear this so many times. So, so many times. People tend to think I eat like a king most nights of the week. Big, extravagant meals that I’ve been pouring over for hours and planned for days. Get real, guys! I don’t have the time for that, either.
The truth is, if I’m not blogging it or making it for a group of friends or family, I’m eating whatever is fast and satisfying. Many times that means eggs and toast or tabbouleh with hummus and pita. If I can find the time to make a big pot of soup over the weekend, that’s what I’m feeding on every day until it’s gone.
When Hillshire Farm approached me about creating a 15-minute meal with their sausage, I was jazzed at the task. This is, afterall, about as much time as I have on most weeknights to make myself and Allan a meal – and I jam as much flavour, colour and texture into these meals as possible so they stay interesting, nutritious and satisfying. The soup I chose to make with Hillshire’s Smoked Sausage is hearty and perfect for the season change we’re going through right now. Having a few of their sausages in the fridge has been such a treat the last few weeks – meals just come together when you’re starting with something that’s flavourful and spiced to perfection already. I’m used to adding chicken to most soups but this is way faster and convenient when you’re stretched for time.
Smokey Sausage, Kale & Sweet Potato Soup
makes 4 servings with lunch leftovers
This soup is so flexible that it works with whatever you have on hand. If you don’t love chickpeas, use cannellini, black or kidney beans. Or, take them out altogether. If you don’t like kale add swiss chard or spinach. Feel free to switch up the spices if you prefer something a bit tamer.
1 medium onion, diced
3 cloves garlic
1 large sweet potato, diced small (skin on or off)
3 cups Hillshire Farm Smoked Sausage, sliced into 1” rounds or cubes
1 (19oz) can chickpeas (optional)
1 tsp paprika (sweet or smoked)
1/2 tsp ground coriander
1 tsp chipotle powder
1/2 tsp ground cumin
1/2 tsp salt (more if needed)
6 cups low-sodium chicken stock
4 cups kale or spinach
feta or goat cheese, to garnish (optional)
fresh ground pepper, to garnish
Drizzle a large pot with a few glugs of olive oil and turn the heat on to medium. Add the diced onion and sweat for 5 minutes. Add the garlic, sweet potato, sausage, chickpeas, spices & salt and cook for another 5 minutes, stirring once or twice. Pour in the stock and bring to a simmer. Let cook for 10-15 minutes or until sweet potato has softened. Taste for seasoning and add more salt, if needed. Add the greens and stir for 1 minute. Ladle into bowls and top with cheese, if using, and fresh ground pepper.
This is a sponsored post. Hillshire Farm sponsored it and compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.