Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.
- Prep time 15 minutes
- Total time 30 minutes
- 2 teaspoons olive oil
- 315 g dry-cured chorizo sausage (about 2 total), halved lengthwise and thinly sliced crosswise
- Quarter head green cabbage , thinly sliced (about 4 cups)
- 1 teaspoon caraway seeds
- 2 large sweet potatoes , peeled and cubed
- 1 can (540 mL) navy beans , drained and rinsed
- 4 cups sodium-reduced chicken broth
- 1 teaspoon chopped fresh thyme
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.
In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.
Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 5 g
- Sodium 1106 mg
- Sugars 5 g
- Protein 18 g
- Calories 335
- Total fat 18 g
- Potassium 558 mg
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 26 g
- Iron 14
- Folate 18
- Calcium 6
- Vitamin A 95
- Vitamin C 24