I think I’ve hit that point during our wet NW winter, when I’m ready for the sky to stop dumping rain and for the sun to show its cheery face on a more regular basis. I’m tired of being wet… and cold… and muddy… and frizzy-haired… and a complainer. Meh.
On the bright side though, ugly weather outside is a good reason to make up a big batch of warm and hearty soup. I was pleasantly surprised by this soup that I pulled together with all the ingredients we already had on hand. Isn’t that the best when you don’t have to run to the store for ingredients?
Sausage & Sweet Potato Soup
Ingredients
- 1 lb mildly seasoned ground pork sausage
- 1/2 large onion diced
- 1 clove garlic minced
- 4 medium carrots diced
- 4 stocks celery diced
- 2 white sweet potatoes diced
- 5 cups bone broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp dried sage
- salt & pepper to taste
Instructions
- Over medium heat, brown the sausage in a large dutch oven. Once the sausage is done, transfer it to a bowl or plate with a slotted spoon. You will want to leave roughly 2 to 3 tablespoons of fat in the dutch oven.
- Add the onion, garlic, carrots and celery to the dutch oven and sauté until the onions become slightly translucent, about 5 minutes.
- Add the white sweet potatoes, bone broth, and remaining seasoning to the dutch oven and bring to a boil.
- Turn the heat down to medium-low and let simmer for 30 minutes, or until the vegetables are fork tender.
- Remove from heat, and remove the bay leaf.
- With an immersion blender, blend the soup until about half of the diced vegetables have been pureed.
- Add the sausage back in to the soup and let sit for 5 minutes or until the sausage is warm.
Notes
If you want to save yourself some time on the day you make your soup, chop up all your veggies ahead of time and keep them in the fridge until you're ready to make your soup.