Sweet Potato Kale And Chicken Soup Recipes

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SLOW COOKER CHICKEN, KALE, AND SWEET POTATO SOUP



Slow Cooker Chicken, Kale, and Sweet Potato Soup image

Slow Cooker Chicken, Kale, and Sweet Potato Soup is packed with protein and veggies and is so easy to make with a short list of simple ingredients. Your new paleo, gluten-free, dairy-free, whole30, healthy go-to crockpot recipe!

Provided by Robyn Downs

Number Of Ingredients 7

2 large or 4 small sweet potatoes (peeled and chopped into 1-inch pieces)
1 bunch Lacinato kale (stems removed and thinly sliced (2 packed cups))
1 pound boneless (skinless chicken breasts or thighs)
2 32-oz boxes low-sodium chicken stock
2-3 teaspoons kosher salt
2 teaspoons Italian seasoning
Extra virgin olive oil (to serve)

Steps:

  • Place all the ingredients in a 6-qt slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
  • Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.

Nutrition Facts : Calories 175 kcal, Sugar 3 g, Sodium 922 mg, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 20 g, Fiber 3 g, Protein 19 g, Cholesterol 48 mg, UnsaturatedFat 2 g, ServingSize 1 serving

SPICY SWEET POTATO KALE CANNELLINI SOUP



Spicy Sweet Potato Kale Cannellini Soup image

This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.-Marybeth Mank, Mesquite, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 pounds sweet potatoes (about 5 medium), cubed
2 medium Granny Smith apples, peeled and chopped
1 teaspoon honey
1 teaspoon rubbed sage
3/4 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 cups chopped fresh kale
1/2 cup heavy whipping cream
Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

SWEET POTATO AND KALE SOUP



Sweet Potato and Kale Soup image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
  • Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g

SAUSAGE, KALE, AND SWEET POTATO SOUP



Sausage, Kale, and Sweet Potato Soup image

Delicious, hearty soup! Delicious with a slice of toasted bread.

Provided by Lauren

Categories     Everyday Cooking

Time 1h10m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces hot Italian sausage, casings removed
8 ounces mild Italian sausage, casings removed
1 teaspoon salt
½ teaspoon ground black pepper
1 large yellow onion, chopped
2 stalks celery, thinly sliced
4 cloves garlic, minced
5 cups chicken broth
3 cups cubed sweet potato
1 bay leaf
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can diced tomatoes, undrained
5 cups chopped kale, or to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
  • Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
  • Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 42 g, Cholesterol 38.8 mg, Fat 17 g, Fiber 7.9 g, Protein 20.1 g, SaturatedFat 5.3 g, Sodium 1920.9 mg, Sugar 6.9 g

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE



Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Provided by Mia in Germany

Categories     One Dish Meal

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

  • Cook the chicken breasts with one shallot in 1 cup salted water until done.
  • Shred the chicken breasts, put back into broth and set aside.
  • Chop the second shallot, garlic clove and ginger finely.
  • Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
  • In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
  • Add sliced sweet potato, fry until lightly browned, about 10 minutes.
  • Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
  • Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
  • As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
  • Mix well, let simmer for another minute and serve immediately.

SWEET POTATO KALE SOUP



Sweet Potato Kale Soup image

If you're looking for a healthier dish with a difference, try this recipe from Tamar Holmes of San Diego, California. White kidney beans, sweet potatoes, kale and plenty of garlic flavor this brothy blend. "It's the perfect winter soup and has soothed me through many a cold," Tamar notes. "It's a cinch to make, too."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 large onion, chopped
3-1/2 teaspoons Italian seasoning
2 teaspoons olive oil
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
5 cups chopped fresh kale
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender., Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 836mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

SWEET POTATO AND KALE SOUP



Sweet Potato and Kale Soup image

This soup is filling and great as leftovers. Simple to make and it makes a lot, perfect for a cold day. The great thing about this recipe is that it's adaptable. Change the spices or the color of the onion or add different spices or even add another vegetable to up the nutrition value.

Provided by sunflower99

Categories     Yam/Sweet Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

cooking spray
1 large purple onion, diced
6 garlic cloves, minced
4 sweet potatoes, peeled and diced (medium to large)
4 -6 cups water (enough to cover potatoes) or 4 -6 cups vegetable broth (enough to cover potatoes)
1 bunch kale, trimmed and torn into small pieces (spinach can be used as well or collard greens)
1 1/2 teaspoons pepper (freshly ground is best)
1 1/2 teaspoons salt (to taste)
1 1/2 tablespoons vegetable stock powder (optional)

Steps:

  • Cook onion in cooking spray on medium high for several minutes until translucent.
  • Add garlic to pot, cook for 30 seconds.
  • Add potatoes to pot, add enough water to cover potatoes.
  • Add spices and vegetable broth powder.
  • Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
  • Add kale to pot and simmer for 2 minutes, or until kale is wilted.
  • If you like, mash some of the potato chunks to thicken the soup.
  • Enjoy!

Nutrition Facts : Calories 80.4, Fat 0.2, SaturatedFat 0.1, Sodium 487.4, Carbohydrate 18.4, Fiber 2.9, Sugar 3.5, Protein 2.2

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