With spaghetti squash, bok choy, and a soy sauce dressing with Asian influences, this vegan salad is low in calories and carbs. Salad should be either chilled in the refrigerator or served at room temperature.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, diced
- 3 cups Hillshire Farm® Smoked Sausage, sliced into 1-inch rounds
- 1 (19 ounce) can chickpeas
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon ground coriander
- 1 teaspoon ground chipotle pepper
- 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
Instructions
- Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.
- Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.
Nutrition Facts
| Calories | 1350 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 14 g |
| Protein | 52 g |
| Saturated Fat | 32 g |
| Sodium | 3434 mg |
| Sugars | 7 g |
| Fat | 89 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and very tasty. Next time thinking about reducing the amount of meat to cut down on the calories a bit.
My husband and I really enjoyed this meal. I knew it was good when I saw my husband go back for seconds the first day, and he pulled it out the next night for a late-night snack. I substituted the can of chick peas with a can of chili beans in which I rinsed off. Thanks
So fast for a homemade soup. Easy pantry-pull items you’ll have on hand. The spices are key. Check the salt level when almost done, mine needed a little more. I used frozen spinach at the end, and hubz asked for a little pasta in, so used a Penne so it would not get mushy. The little bit of goat cheese was a nice touch. Will make again!
I actually wasn’t super excited about this, just had some sweet potatoes to use so decided to try it. Wow! The flavors are amazing. Tart, salty, savory from the sausage, and a touch of sweetness from the potatoes. I added two teaspoons of liquid smoke and used turkey sausage to reduce the fat. I think next time I will add a little cayenne pepper and swap out the kale for escarole (the kale was a little too chewy even wilted for me). The feta cheese was a perfect topping. Definitely my new favorite soup.
My favorite easy soup! It’s so forgiving if you forget or add ingredients. (Try it with bacon!)
Delicious as written. I added an additional can of chickpeas as one reviewer commented. It would be delicious with any type of sausage. I might even try it using smoked paprika and chicken instead of sausage for a healthier twist.
We have this almost weekly. The recipe is great as written, but after making it many times, I offer these modifications: a TB of smoky paprika rather than a tsp. And a tsp of coriander and cumin. I use far less hot pepper. We like spices but not super hot so… also I make more of a stew with less liquid. I sometimes add a few drops of liquid smoke. We’ve always made with chick peas and spinach and love it that way. The feta is almost essential- the contrast between the sweet smoky stew and the sharp cheese is outstanding. I think this would be an excellent vegetarian dish without the sausage, too.
Made recipe just like listed and it was great!
So there I was.. my wife didn’t feel like cooking so I told her I would. I didn’t know what to make or what I was really in the mood for so I looked into this dinner spinner app. I typed in a few ingredients that I knew I had into the search bar and this recipe presented itself. I read through it, figured I had most of the ingredients, and started right in. I subbed the called for sausage in for li’l smokies because that’s what I had available. I also didn’t have coriander (and frankly didn’t know what that was.) I googled it and the first thing I saw was that in the United States, it’s often called cilantro. Cool. I just so happened to have some fresh cilantro. I put it in. (I highly recommend it!) Then I saw that cilantro is a common name for the leaves and stalks but coriander is the dried seeds of the same plant. So probably a different flavor profile overall but it turned out really good. The way she said “That’s the best soup I’ve ever had!” makes me think there may be another baby in our near future. All in all, downright delicious and doesn’t sit heavy but definitely feels you up.
Made a few substitutions with what I had, but it was very very tasty! Will definitely make again!
This was tasty! Didn’t veer from the recipe and really wouldn’t change anything .
Delicious! The sweet potato is a nice balance for the spiciness of the dish. I used a beef polska kielbasa because that’s what I had on hand. Didn’t top with cheese, but that would have been nice. Easy soup that doesn’t take forever and still tastes great!
Made almost exactly as instructed with one mistake of adding kale in with sweet potato. Wasn’t as ascetically pleasing but everyone loved it. The goat cheese made it delectable in my opinion.
Added chicken and used spinach as well as buffalo chicken sausage- twas a hit
I added 3 strips of diced bacon and mixed kale and spinach together. Many thanks!
I used sweet italian sausage and chipotle peppers in adobo
Very good. After reading the reviews I modified the recipe as follows: 4 cups of chicken broth is plenty. I increased the beans by one can do to ever view. Next time I will add three cans of beans. For the sausage are used 1/2 regular and 1/2 spicy to give it a little kick.
good but I think we prefer the soup recipe that has cream in it. Used black beans and spinach, but not as much hot spices.
Soooo delicious especially on a cool rainy fall evening. We didn’t have the ground chipotle so subbed in 1 chipotle in adobo that had been lurking in the back of the fridge as well as a half teaspoon of ancho Chile powder. The broth was amazing with a perfect kick at the end. Can’t wait for leftovers!
Love it!
Good versatile recipe. I substituted leftover Italian sausage and spinach and also tossed in some ditalini pasta. Very good and even better the second day!