I am really excited about this recipe. It literally came to me at the end of a powerful prayer meeting. Were we praying about food? No. Would I call this recipe divinely inspired? Maybe.
It's an infusion of sweet cinnamony appleness and savory flavors like garlic, ginger, and cayenne. Oh, and there are FIVE different kinds of veggies in this! It's packed with nutrients that have been specifically proven to boost immunity.
If that's not cool enough, it only took my 20 minutes to prepare, and then I just let it sit for several hours until it was time to eat it. It's a perfect fall crock-pot dish.
Can you tell I'm excited?
Okay, so here's how to make it.
Serves 4 people.
Prep: 20 min.
Cook: 3.5 hours
1 brown onion
1 sweet potato
1 red bell pepper
2 stalks of celery
3 organic carrots
1lb of apple sausage, uncooked
1 15oz can of pinto beans
1 15oz can of black beans
2 cloves of garlic, minced or pressed
1 tsp of fresh grated ginger
4 cups of chicken broth
2 cups of water
1/4 tsp of pumpkin spice
1/4 tsp of cayenne pepper
1/2 tsp of salt
2 leaves of organic kale, shredded
Cook the chicken sausage, 4-5 min.
While the chicken sausage is cooking, begin cutting up the veggies and put them in the crock pot. Add the beans as well.
Once the chicken sausage is done, slice it and add it to the crockpot. Be sure to add any juices that accumulated in the pan!
Toss in the garlic, ginger, and other spices.
Pour in the chicken broth and 2 cups of water.
Cook on high for 3.5-4 hours
Just before you're ready to eat your soup, stir in the kale.
I hope you love it!