This spicy sweet potato soup is a result of one of my slow cooker experiments, and my husband loves it. Great on a cool winter day with some homemade bread on the side.
Preparation Time
20 mins
Cooking Time
5 hr
Total Time
5 hr 20 mins
Calories
581 Calories
Recipe Instructions
Step 1
Slice sausage links into 1/2-inch chunks. Cook sausages in a skillet over high heat until browned but not cooked through, 3 to 5 minutes. Remove and pat dry with paper towels to remove excess fat. Transfer to a slow cooker and add chicken broth, sweet potatoes, jerk marinade, garlic, thyme, and cinnamon.
Step 2
Cook on High for 3 hours. Add black beans, reduce heat to Low, and cook for an additional 2 hours.
Ingredients
1 pinch ground cinnamon
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon ground thyme
2 hot Italian sausage links, casings removed
3 (14 ounce) cans low-sodium chicken broth
3 mild Italian sausage links, casings removed
4 small sweet potatoes, peeled and cubed
3 tablespoons Carribbean jerk marinade, or to taste
