Oh, how I wish I could have been a little more creative with the name of this soup. Sometimes when you create a recipe and all else fails when it comes to naming it, just list the ingredients it contains. Yep, that's pretty much what I did here. In any event, this is such a delicious soup, very easy to make, very healthy. Pretty much the perfect meal. It needs nothing served with it, but I will say, the corn muffins I had in the freezer, that I thawed out to go with this soup, did in fact, go very well with this soup. Here's how I created this easy recipe:
Smoked Sausage, Kale, & Black Bean Soup:
2 tbsp organic olive oil
1/2 medium organic onion
1 organic red bell pepper
1 tsp salt, plus more to taste
1 tsp pepper, plus more to taste
1 medium organic sweet potato
1- 12 ounce package smoked sausage, turkey or pork, cut into 1/2 inch pieces (I recommend uncured sausage if you can find it)
2 cloves organic garlic, minced
1/2 tsp smoked paprika
1 tsp organic chili powder
1 tsp organic ground cumin
1 tbsp organic brown sugar
1- 14 ounce can organic roasted diced tomatoes, no-salt added
4 cups chicken stock (preferably homemade, but substitute store bought low-sodium if needed)
1 cup organic black beans
3 cups organic kale, stems removed and cut into strips (I used Tuscan kale, curly kale would be fine)
1. Chop the onion and red bell pepper about 1/4 inch pieces. Mince the garlic and peel and chop the sweet potato.
2. Place a soup pot or dutch oven over medium-high heat and add the olive oil.
3. Add the onion and bell pepper. Season with the salt and pepper and cook for about 3 minutes.
4. Add the sweet potato, sausage, and garlic and stir to combine.
5. Add the paprika, chili powder, cumin, and brown sugar. Cook for 5 minutes.
6. Add the tomatoes, chicken stock, and black beans. Raise the heat to high and bring the soup to a boil. Once it is boiling, reduce the heat to low, cover with the lid, and simmer for 20 minutes. Stir occasionally.
7. Remove the lid and stir. Turn off the heat. Add the kale and stir to combine. Put the lid back on and leave covered for about 5 minutes. The kale will cook in the hot soup. Taste and add salt & pepper if desired (I did not, I thought it tasted delicious). Serve immediately and enjoy!!