Slow Cooker Spicy Sausage and Sweet Potato Soup recipe

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Ingredients

3 mild Italian sausage links, casings removed
2 hot Italian sausage links, casings removed
3 (14 ounce) cans low-sodium chicken broth
4 small sweet potatoes, peeled and cubed
3 tablespoons Carribbean jerk marinade, or to taste
2 cloves garlic, minced
½ teaspoon ground thyme
1 pinch ground cinnamon
1 (15 ounce) can black beans, rinsed and drained

Nutrition Info

581.1 calories
carbohydrate: 52.4 g
cholesterol: 68.4 mg
fat: 26.8 g
fiber: 11.5 g
protein: 31.5 g
saturatedFat: 9.7 g
servingSize: -
sodium: 2002.6 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice sausage links into 1/2-inch chunks. Cook sausages in a skillet over high heat until browned but not cooked through, 3 to 5 minutes. Remove and pat dry with paper towels to remove excess fat. Transfer to a slow cooker and add chicken broth, sweet potatoes, jerk marinade, garlic, thyme, and cinnamon.

  2. Cook on High for 3 hours. Add black beans, reduce heat to Low, and cook for an additional 2 hours.

Recipe Yield

4 servings

Recipe Note

This spicy sweet potato soup is a result of one of my slow cooker experiments, and my husband loves it. Great on a cool winter day with some homemade bread on the side.

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