My interest in sports is fleeting at best, but my love for game day food runs deep. Hot dogs? Nachos? Chili? Yes, I want them all. Well, I’m happy to report this is football soup. Spiked with smoked sausage, sweet potatoes and black beans, it is hearty and comforting – perfect for an afternoon or evening spent watching a game. Ladle it into big bowls and serve it alongside biscuits or cornbread. You will have very happy guests. I promise.
This recipe scales up really easily, so make a little extra. It tastes even better the next day. Your lunchbox will thank you.
Sausage, Sweet Potato & Black Bean Soup
1 onion, diced
2 sweet potatoes
2,15 oz. cans of black beans, drained and rinsed
13.5 oz. smoked turkey or regular sausage
2 tbsp. extra virgin olive oil
4 c. chicken stock
1 lemon, halved
Freshly cracked black pepper
Heat 2 tbsp. of extra virgin olive oil in a large soup pot. Add the finely diced onion and cook over medium heat until soft. This should take about 10 minutes. While that cooks, peel your sweet potatoes and cut them into a 1/2 inch dice. When the onions are soft, add the sweet potatoes. Cook for about 10 minutes, stirring occasionally. While they’re cooking, quarter the sausage lengthwise and then, slice into thin pieces (about a 1/4 inch thick). Next, add the black beans and turkey sausage. Stir together and add 4 c. chicken stock. Season with freshly cracked black pepper. Continue to cook until the sweet potatoes are tender when pierced with a fork. Then, remove the pot from the heat and squeeze in the juice from half a lemon. Taste and add more lemon or pepper, if needed.