Chicken Apple Sausage, Black Bean, and Veggie Soup


1 medium onion, chopped
1 shallot, minced
2 T olive oil or butter
24 ounces Chicken Apple Sausage (I use Aidells), sliced
1 lb Mushrooms, sliced thickly at least 1/4 inch thick slices
3 cups sweet potatoes, peeled and cubed
3 (15 oz) cans black beans drained and rinsed
4 cups chicken stock, low sodium
2 cups water
3 t garlic
Pinch of salt, or to taste
1/4 t ground black pepper
1 t thyme
1/2 t smoky paprika
5 oz baby kale


Saute the onion and shallot in the oil or butter over medium high heat until softened, approximately 5 minutes.

Add the mushrooms and sauté until the mushrooms begin to brown, approximately 10-12 minutes.

Add the chicken sausage and brown well.

Add the sweet potato, black beans, chicken stock, and water. Stir well and bring to a simmer.

Add the garlic, salt, pepper, thyme, and smoky paprika. Reduce the temperature to low, cover, and simmer for 45 minutes. Stir every now and then.

Taste and adjust the seasonings upward to suit your palate.

Stir in the kale and simmer, covered, for another 10 minutes.

Serve with crusty bread for a delicious meal.

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