Fall is definitely pumpkin spice season, but it’s also soup season too! And I found this delicious and easy fall soup recipe here and had to try it.
I already had most of the ingredients on hand which is what I love about making soup. Just use up what you have in the refrigerator and cook it all up in one pot. Another plus when making soup is that most of the time, it’s an easy one-pot meal. And here’s a ‘one sheet pan’ meal for another weeknight dinner idea
You can follow the recipe verbatim, or you can make it how I did with a couple of small tweaks. Enjoy this delicious and easy fall soup recipe!
Chop, slice, dice, and drain
The recipe calls for Italian seasoning, but I ended up making my own from rosemary, thyme, oregano and garlic powder. I also used celery salt instead of regular salt. And instead of beef smoked sausage, I used kielbasa. Lastly, I swapped the Navy beans with cannelini beans because I like them better than Navy beans. Also, I cut the recipe in half.
Sear the sausage
I prefer mine to be more on the brown side. If you do too, I cooked the sausage for about 5 minutes on medium high. If you like yours less browned, about 3 minutes will do. Also, no need for oil since the sausage will render plenty of its own oil.
Add onions and spices
Cook until onions are tender and browned, about 3-4 minutes. Add chopped garlic and cook until fragrant, about 30 seconds.
Add potatoes and broth
Add potatoes and stir up mixture before adding broth. Add broth and partially cover pot with lid. Cook on medium and simmer until potatoes are done. About 15 mins.
Add kale, beans, and parsley
Add beans and stir to warm through. Simmer for a minute or two longer. Next, stir in kale until it’s wilted. Turn off heat and add parsley and a squeeze of lemon.
