Sweet Potato & Turkey Sausage Soup
Ingredients
- 32 fluid ounceBeef Bone Broth
- 1 cancream of chicken & herb
- 11.5 fluid ounce(if using cabbage) Beef Bone Broth
- 1 lbsturkey sausage links
- 3 mediumSweet Potato
- 1 headcabbage/iceberg lettuce
- 1 canRanch style Beans (drained)
- 1 canmild rotel's
- Slap Your Mama Seasoning
Instructions
- 1
Prep: • Cut into ribbons or bite-sized squares: Shred or chop the Cabbage/Iceberg into medium-thick strips or bite-sized pieces. • Peel & cut the sweet potatoes into 1 to 2 inch cubes • Slice the turkey sausage into bite size pieces
- 2
In a large soup pot, add in your Beef Bone Broth and 1 can of Cream of chicken & herb over medium heat. Stir until combined.
- 3
Bring your soup to a boil. Add the sweet potatoes, cabbage (if using cabbage) & turkey sausage, drop the heat to a medium-low simmer and cover with a lid. (Set the lid slightly ajar if your pot tends to bubble over.) Simmer about 20 minutes.
- 4
Next, add in the drained Ranch style Beans, Mild Rotels, seasoning to taste & the chopped iceberg lettuce (if using iceberg) to the soup.
- 5
Iceberg lettuce: • For a soft texture: Simmer for 3 to 4 minutes. The leaves will soften while the thicker pale ribs retain a gentle, pleasant bite. • For a crisp-tender crunch: Stir it into the boiling broth, turn off the heat immediately, and let it sit covered for 1 to 2 minutes before serving.