Sweet Potato-Sausage Soup
Cornbread Muffins
Ingredients
- 1½ lb ground Italian sausage
- 1 onion, chopped
- 1 cup sliced celery
- 3 cloves garlic, minced
- 1½ lb sweet potatoes, peeled and cubed
- 1 lb russet potatoes, peeled and cubed
- 3 (32-oz) cartons chicken broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 tsp dried thyme
- 4 cups chopped kale
Instructions
- Cook sausage, onion, celery, and garlic in a large Dutch oven over medium-high heat until sausage is browned and crumbly; drain, if needed, and return to pot.
- Stir in potatoes, broth, tomatoes, and thyme; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until potatoes are tender. Stir in kale, and cook 5 minutes. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread and muffin mix
Side Dish Instructions
- Bake cornbread according to package directions.
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