Smoky Sausage, Potato, and White Bean Soup
- Serves
- 6
Ingredients
- Ingredients
- 2 teaspoons avocado oil
- 12 ounces vegan sausage
- 1 white onion (diced)
- 1 red bell pepper (diced)
- 2 stalks celery (diced)
- 8 cloves fresh minced garlic
- 2 chipotles in adobo sauce (minced, plus 1 tablespoon of the adobo sauce)
- Zest of 1 large lemon (plus the juice, divided)
- 2 tablespoons fresh minced oregano (plus more for garnish)
- 2 teaspoons ancho chili powder
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon fresh cracked black pepper (plus more to taste)
- 4 cups vegetable broth
- 1 pound russet potatoes (peeled and cut into 1-inch cubes)
- 2 cups extra creamy unflavored non-dairy milk
- 1 15-ounce can cannellini beans
- 1 bunch lacinato kale (roughly chopped)
- Vegan parmesan (for garnish)
Steps
- 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the sausage and cooked until heated through and slightly crisped on the edges, 5 to 6 minutes. Using a slotted spoon, remove the sausage and set aside.
- 2
To the same pot, sauté the onion, bell pepper, celery, garlic, chipotles in adobo sauce, and the lemon zest. Season with the oregano, ancho chili powder, salt, and pepper. Continue to cook, while stirring, until the onions are translucent, 2 to 3 minutes. Pour in the broth, scraping up any brown bits at the bottom of the pan. Increase the heat to high and add the potatoes. Once it reaches a light boil, reduce the heat to medium-low and simmer until the potatoes are just fork tender, 12 to 15 minutes.
- 3
Pour in the non-dairy milk, cannellini beans, and reserved sausage, and simmer until the potatoes are fully cooked through, 5 to 10 minutes. Right before serving, mix in the kale and fresh lemon juice. Taste and adjust seasonings if necessary.
- 4
Serve immediately with vegan parmesan and fresh oregano and enjoy!
Source: eatfigsnotpigs.com·Own this recipe or photo? Request removal