Chicken Sausage, Sweet Potato and White Bean Soup

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My adorable sous-chef

My life’s motto: Ain’t nobody got time for time. I say it at least once a day. Makeup? Ain’t nobody got time for that. Washing the baby poop from under my fingernails? Ain’t no body got time for that. Making dinner? Ain’t no body got time for that.

I used to be a strict recipe follower. I would never deviate from instructions until after I made the recipe at least once to see how I might make it better. Now… I seriously don’t have time to follow a recipe. Instead, I read recipes and use them as a blueprint for making something easy and fast.

This soup was the first thing I made after Grace was born. I couldn’t believe she sat in her seat long enough for me to make it. Granted – by the time it was done she was screaming her head off – but the soup was completed. Here’s the recipe I used as a blueprint. In case you care about such things, the blueprint recipe and my recipe are gluten free and dairy free.

Chicken Sausage, Sweet Potato and White Bean Soup

1 lb. Chicken SausageIMG_0077

Olive Oil

1 Medium Red Onion, diced

1 Medium Sweet potato, diced

2 Cloves of Garlic, minced

3/4 cup Salsa Verde

2 cups Chicken Broth

2 cans Great Northern Beans

Juice from 1/2 a lime

Cilantro

In a large pot or dutch oven, heat some olive oil and cook chicken sausage. When it’s about half way finished add the red onion. Cook until chicken is completely done. Stir in sweet potatoes and garlic. Then add salsa verde, chicken broth and great northern beans. Bring to boil them simmer for about 20 minutes, or until sweet potatoes are done. Remove from heat and stir in the juice of half a lime.

Serve with cilantro sprinkled on top – and avocado, if you’d like!

PS – I promise I will learn to take better food pictures. I bet taking them during the day would help. But ain’t nobody got time for that.

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