Sweet Potato and Turkey Sausage Soup

Sweet Potato and Turkey Sausage Soup Cook on Sunday, eat till Thursday, I'm Allie and you are watching Economy Bites. So today we’re going to be making Turkey Sausage and sweet potato soup. It’s perfect for a fall day like today when it’s raining, cloudy outside. It’s nice and hearty and it’s going to be one of your new favorite soups, I have a hunch. So I made up the soup actually some time in the summer which is weird because I don’t know why I was cooking soup in the summer but something came over me. The first time I made it, it tasted good. You know when it gets something good right at the back then that one is keeper. So, let’s get started by doing something you’re probably sick watching me do, chopped vegetables. So I'm taking an onion and two cloves of garlic and I am just going to chop and dice. Don’t have to be perfect, boring part. So I'm taking up my full medium yellow onion tossing it in this bowl of my garlic. For a root veggies, four carrots. I’m getting old. The bigger ones, we’re going to slice in half. We want them all to be about the same size so that they all cook at the same speed. A Root vegetable is my favorite. One pound of red potatoes here. Slice off the top and the sides. We’re going to cut this into cube slices, lines forget the name again. Julianne here we go. And now, we’re going to brunoise. This is very good knife. Look how easy that was. Now, we’re going to do the same thing with our two pound of sweet potatoes here. We don’t want to lose too much of a sweet potato, so we’re going to try and make them as much rectangle as we can. Kind of thick bite sized like cheese cubes. If you like stuffs a little more dainty and small, of course you can chop them more fine. It would be fine if you made them finer, fine with me. So now our mince is done. I think this is 14 ounces turkey sausage. Now if you wanted to use regular old sausage or chicken sausage whatever you like. Come at gold. Good job. We’re cutting this into a little bite sized chucks. So, I’ve got a pan actually I’m want to use this pan. I’ve got my big stock pot. Turn the heat on medium high and I am going to cook my sausage till it’s nice and brown. And it’s going to take about eight minutes to cook down. This is the time when cook alarm is going to go off but we have the pan on, so it’s not going to -- planning ahead. Okay, so I'm going to take this and then cook them for awhile. I always lose one of these. They are so precarious. You want to cook them on medium because you don’t want to burn the bottom of the pot. It’s like going. Okay, you know what, if you burn your pot like I did. See that? You don’t want to make your soup in this pot because your soup is going to taste like burn so, I'm going to switch pot and you can use my mistake as a lesson. Cook your turkey on medium to medium low so it’s okay. I can admit that I messed up. I did it -- I really just did it for you for the sake of you know. What we’re going to do next is toss in our garlic and our onions. Let them cook for about eight to ten minutes. So our onions are good. They’re starting to brown a little, so I'm going to toss in our carrots, potatoes and sweet potatoes. Now, we’re just going to let these cook for like 12 to 15 minutes just till they start to soften. The root vegetables have been cooking with our onion and garlic on medium for about 12 minutes. Now I'm going to add some chicken broth. This is home made chicken broth that I made last night. We need about six cups of it. We’re going turn the heat up to high and using my wooden spoon, I'm going to just scrape up some of these bits from the bottom of the pot. There’s a few little burn bits, I'm going to take this out. Bring the soup up to boil and then we’re going to let simmer for about 20 minutes. So, it’s been 20 minutes that our soup been simmering back here in our big ass pot. You can see everything is cooked down. It looks like it’s all worked in together, just the perfect amount of mashes so that we can eat them. I’ll going to take my turkey sausage right into our pot just to warm it back up. I'm going to squeeze in my soup mix. Excuse me please hold while I search. What the poop. A table spoon of paprika, about a tablespoon of dried parsley, a half of tea spoon of cayenne pepper and about a fourth a teaspoon of white pepper. Of course you want to taste it also. This would be salty enough to your liking and then we can serve it up. Cool. Smoky. So, now you can see we have this big bowl of hardy soup perfect for a fall or a winter night. I’ve got this toasty piece of bread right here. I'm just going to deep it in. Nice, healthy bowl of soup. Oh my God this is such a cold weather recipe. It can warm you right up. Sweet potato and turkey sausage soup another original from economybites.tv. Cook on Sunday, eat till Thursday. I'm Allie, see you next time. Sometime people say “Allie, you don’t use enough fresh vegetables on your show.” And to that I say “I don’t think you’re watching hard enough because I use a lot of vegetables most of the time you know when I'm not making macaroni and cheese.