8 Servings
1 Hour
Allergens
I call this my “blizzard soup,” because I made it on a freezing-cold, snowy night to help warm up my family. I couldn’t get out to buy any ingredients, so I developed this recipe using whatever I had on hand. The resulting soup was such a hit — a real one-pot wonder!
In a large (eight- to 10-quart) soup pot, heat olive oil over medium-high heat. Add onion, pepper, celery, sweet potato, apples, and sausage. Sauté, stirring occasionally, until onion is translucent, five to 10 minutes.
Reduce heat to medium-low. Add kale and garlic; cover. Cook for two minutes.
Add broth, diced tomatoes with their liquid, salt, and pepper. Cover; cook for 15–20 minutes, until vegetables are tender.
If using, add a dash of sriracha to the bowl just before serving.
Tips:
Choose your favorite dried salami, cabanossi, or other sausage to add to the soup.
Variations:
Year round, add a can of Great Northern beans along with the broth and canned tomatoes.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
