Ingredients
- 14 oz Smoked sausage fully cooked, diced
½ tsp Garlic minced
½ Yellow Onion diced
1 tbsp Olive Oil
4 cups Vegetable broth low sodium, plus extra hot broth if needed- 30 oz Fire roasted diced tomatoes two 15-ounce cans, undrained
- 3 Kale leaves stems removed, leaves chopped
- 4 cups Sweet potatoes peeled and cut into 3/4-inch cubes (about 2 larger potatoes)
- 2 Celery stalks diced (about 1 cup)
2 lg Carrots peeled and diced into 1/2-inch pieces- 2 cups Green beans fresh, trimmed and cut into 1-inch pieces, or frozen and thawed
2 tbsp Italian seasoning
Salt to taste
Ground Black Pepper to taste
Instructions
- Prepare the vegetables and keep the fully cooked sausage refrigerated until needed. Put the sweet potatoes, carrots, celery and green beans in the bottom of a 6-quart or larger slow cooker, staying within its manufacturer’s fill limits.
- Heat the olive oil in a skillet over medium heat. Add the diced sausage and onion and cook for 6–8 minutes, stirring, until the sausage is lightly browned and the onion has softened. Stir in the minced garlic for the final 30 seconds.
- Transfer the sausage mixture to the slow cooker. Add the vegetable broth, tomatoes with their juices, chopped kale and Italian seasoning. Gently stir to distribute, keeping the denser vegetables near the bottom. Cover and start cooking immediately.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the sweet potatoes and carrots are fork-tender and the soup is thoroughly hot. Keep the lid on except when checking near the end; actual time varies by cooker and vegetable size.
- Stir gently, taste and season with salt and black pepper as needed. Add a little extra hot broth if you want a thinner soup, then serve.
Notes
Use fully cooked smoked sausage, not raw sausage. Sweet potatoes vary widely in size: use about 4 cups peeled, 3/4-inch cubes rather than relying on the number of potatoes. Use a 6-quart or larger slow cooker within its manufacturer’s fill limits; do not overfill.
Cooking time is an estimate. Check that the sweet potatoes and carrots are tender before serving. Add extra hot broth if you prefer a looser soup. Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat leftovers on the stove to 165°F (74°C), rather than reheating cold soup in the slow cooker.
