Yesterday was a gym day (legs, if you’re keeping track :)), and neither my husband nor I wanted to walk all the way across the UTD campus in 65 degree wet, rainy weather, so we decided to do our workout at home.  An hour and distinct amounts of pain later, I decided to focus on making dinner.  Something quick, with minimal prep time (and less time on my feet), and using what we still had on hand since we’d been on vacation in California last week.  So, we still had a good sweet potato, an onion, and I had some chicken sausage (please don’t lambast me :)) in the freezer and threw this soup together in 30 minutes.  It reminded me of autumn.

Also, in other news, my birthday was on the 12th, and my wonderful husband surprised me with a new Nikon D90, so with some luck, my pics will hopefully improve some in the coming months.


  • 1 sweet potato, peeled and chopped into 1/2″ chunks
  • 1/2 an onion, chopped
  • 5 cloves of garlic, chopped
  • 1 can of cannellini beans, rinsed and drained
  • 4 links of sausage of your choice (mine was the chili chicken from Costco), sliced into 1/2″ chunks
  • 1 Tbsp smoked paprika
  • 1 tsp cayenne pepper
  • good quality chicken stock
  • a good handful of fresh cilantro, chopped
  • sour cream, for garnish
  • grated cheese, for garnish
  • olive oil
  • salt and pepper


In a skillet over medium-high heat, add a bit of oil and brown the sausage until cooked through.  Remove from the skillet and set aside on a plate covered with a paper towel to remove excess grease.

In a heavy bottomed pot or dutch oven, add a bit more oil, and heat over medium heat.  Add the onions and saute for 5 minutes or until tender.

Add the garlic and stir for an additional minute or two, until fragrant.  Add the paprika and cayenne, and a bit of salt and pepper.  Go easy on the spices, as you can always add more later.

Add the sweet potatoes to the pot, toss them a bit in the oil to coat and brown a bit.  Add the cannelini beans and enough chicken stock to cover the potatoes.

Bring to a boil, and then lower the heat to a simmer.  Cook until the potatoes are tender, and taste again.  Add more cayenne, paprika, salt and pepper to taste.

Garnish with sour cream, cheese, and chopped fresh cilantro.