Smokey Sausage, Kale & Sweet Potato Soup
This smokey sausage, kale & sweet potato soup recipe is so versatile that it works with whatever you have on hand. If you don't love chickpeas, consider using cannellini, black, or kidney beans instead. Or, take them out altogether. If you don't like kale, consider adding Swiss chard or spinach. Feel free to adjust the spices if you prefer something a bit milder.

Submitted by Hillshire FarmR Brand
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Ingredients
1 tablespoon olive oil

1 medium onion, diced

1 (19 ounce) can chickpeas

3 cups Hillshire Farm Smoked Sausage, sliced into 1-inch rounds

1 large sweet potato, diced

3 cloves garlic, minced

1 teaspoon paprika, sweet or smoked

1 teaspoon ground chipotle pepper

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon salt, or to taste

6 cups low-sodium chicken stock

4 cups kale (or spinach)

1 teaspoon crumbled feta cheese or goat cheese

1 teaspoon freshly ground black pepper, for garnish

Directions
Heat olive oil in a large pot over medium heat: add diced onion. Cook until onions release some moisture, about 5 minutes. Stir in chickpeas, sausage, sweet potato, and garlic. Add paprika, chipotle powder, coriander, cumin, and salt. Cook for 5 minutes more, stirring occasionally.

Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Stir in the kale and cook until wilted, about 1 minute. Ladle into bowls: top with cheese and freshly ground pepper.

Cook’s Note
Taste for seasoning and add more salt, if needed.