12 Rustic Winter Sausage Stew Recipes for Easy One-Pot Dinners

Winter nights often call for meals that are filling and simple to put together. Sausage stews work well for this since they cook in one pot and use basic ingredients. I put together 12 recipes that focus on different flavor combinations while keeping the process straightforward. These options suit weeknight dinners or when you want something warm without extra cleanup. Each recipe includes clear steps and common pantry items.

Helpful Tips Before You Start

These tips will help you build flavor and keep your one-pot sausage stews simple and hearty.

Brown the Sausage First

Sear the sausages in the empty pot over medium heat until they develop color. This step adds depth before you add vegetables and liquid.

Use Sturdy Root Vegetables

Carrots, parsnips, and potatoes stand up to longer cooking times. Cut them into even chunks so they finish at the same time as the sausage.

Add Liquid Gradually

Start with just enough broth to cover the ingredients. You can always add more later if the stew thickens too much during simmering.

Finish with Acid or Herbs

A splash of vinegar or a handful of chopped parsley at the end brightens the rich winter flavors. Taste and adjust right before serving.

Hearty Tuscan Sausage and White Bean Stew with Kale

This stew combines Italian sausage with creamy white beans and tender kale in one pot. It works well for weeknight dinners when you want something filling without much cleanup. The broth turns rich from the sausage while the kale keeps the texture balanced.

The finished dish has a rustic feel with savory meat, soft beans, and slight bitterness from the greens. It suits cold evenings and pairs easily with bread for dipping.

Hearty Tuscan Sausage and White Bean Stew with Kale

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound Italian sausage, casings removed
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Add the sausage to the pot. Break it up with a spoon and cook until browned, about 6 minutes.
• Stir in the drained cannellini beans, diced tomatoes, chicken broth, and dried rosemary. Bring the mixture to a simmer.
• Reduce the heat to low and let the stew cook for 15 minutes, stirring now and then.
• Add the chopped kale and stir until it wilts, about 3 minutes. Season with salt and black pepper to taste.
• Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Brown the sausage thoroughly in the first steps to build deeper flavor in the broth. Add the kale only at the end so it stays bright and does not turn mushy. Leftovers keep well in the fridge for three days and reheat smoothly with a splash of broth if the stew thickens.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife

Rustic French Lentil and Sausage Stew with Red Wine

This stew combines hearty sausage with earthy lentils simmered in red wine for a rich, savory flavor. The red wine adds depth while the lentils thicken the broth into a satisfying winter meal. It comes together in one pot, making it ideal for busy weeknights when you want something warming without much cleanup.

Serve it on cold evenings when you need a filling dinner that still feels simple. The texture stays thick and comforting, with tender lentils and slices of sausage in every bite.

Rustic French Lentil and Sausage Stew with Red Wine

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry green lentils, rinsed
• 1 cup dry red wine
• 4 cups chicken broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set it aside.
• Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 6 minutes. Stir in the garlic and cook for 1 minute more.
• Return the sausage to the pot. Add the lentils, red wine, chicken broth, thyme, and bay leaves. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
• Remove the thyme sprigs and bay leaves. Season with salt and black pepper to taste before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a little added water. Use a dry red wine you would drink, as its flavor carries through the dish.

Course: Soup
Cuisine: French
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Smoky Spanish Chorizo Stew with Chickpeas and Peppers

This stew brings together smoky chorizo with sweet peppers and hearty chickpeas in one pot. It works well on cold evenings when you want a filling dinner without much cleanup. The result is a thick, rustic dish with bold Spanish flavors and a bit of natural smokiness from the sausage.

The peppers soften just enough to add sweetness while the chickpeas hold their shape for texture. Everything simmers together so the broth picks up the chorizo’s seasoning. It feels comforting yet simple enough for a weeknight.

Smoky Spanish Chorizo Stew with Chickpeas and Peppers

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 12 ounces Spanish chorizo, sliced into rounds
• 1 large onion, diced
• 2 red bell peppers, sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken broth
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 4 to 5 minutes until it releases some fat and starts to brown.
• Add the diced onion and sliced red bell peppers to the pot. Cook for 5 minutes, stirring now and then, until the vegetables soften.
• Stir in the minced garlic and smoked paprika. Cook for 1 minute until the garlic smells fragrant.
• Add the drained chickpeas, diced tomatoes, and chicken broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and cook for 20 minutes so the flavors blend.
• Taste and add salt and black pepper as needed. Sprinkle with chopped parsley before serving.

Notes

Brown the chorizo well at the start so its smoky fat flavors the whole stew. If the broth seems too thick after simmering, add a splash more chicken broth. Leftovers reheat nicely the next day and taste even better once the chickpeas have absorbed more seasoning. Serve with crusty bread to soak up the broth.

Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Knife

German Bratwurst and Sauerkraut Stew with Potatoes

This stew pairs savory bratwurst with tangy sauerkraut and soft potatoes in a simple broth. It works well for weeknight dinners when you want something filling without much fuss.

The dish has a balanced mix of rich sausage flavor and bright cabbage notes. Potatoes soak up the broth and give the stew a thick, comforting texture.

German Bratwurst and Sauerkraut Stew with Potatoes

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Course Main Course

Cuisine German

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 4 bratwurst sausages, cut into chunks
• 1 onion, diced
• 2 garlic cloves, minced
• 1.5 pounds Yukon gold potatoes, cubed
• 2 cups sauerkraut, drained
• 4 cups chicken broth
• 1 teaspoon caraway seeds
• Salt and pepper, to taste
• Chopped parsley, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the bratwurst chunks and cook until browned on all sides.
• Add the diced onion and minced garlic to the pot. Stir and cook until the onion turns soft.
• Stir in the cubed potatoes, drained sauerkraut, chicken broth, and caraway seeds.
• Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
• Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Rinse the sauerkraut briefly if you prefer a milder tang. The caraway seeds add a subtle earthy note that pairs well with the sausage. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: German
Equipment: Large pot, Cutting board, Knife

Irish Sausage and Guinness Root Vegetable Stew

This stew combines juicy sausages with sweet root vegetables in a dark, malty broth made from Guinness. It is a solid choice for weeknights when you want a filling meal that comes together in one pot.

The finished dish has tender chunks of carrot, parsnip, and potato alongside slices of sausage. The stout adds a roasted note that balances the earthy vegetables without overpowering them.

Irish Sausage and Guinness Root Vegetable Stew

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 8 pork sausages
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 (12-ounce) bottle Guinness stout
• 2 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sausages and brown them on all sides. Remove the sausages and set them aside.
• Add the onion, carrots, parsnips, and potatoes to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and flour. Cook for 1 minute to remove the raw flour taste.
• Pour in the Guinness and beef broth. Add the thyme and bay leaves. Return the sausages to the pot.
• Bring the mixture to a simmer. Cover the pot and cook for 30 minutes, or until the vegetables are tender.
• Season with salt and black pepper. Remove the bay leaves before serving. Sprinkle with chopped parsley.

Notes

The Guinness creates a slightly bitter edge that works well with the sweet root vegetables. If the stew becomes too thick after sitting, stir in a little extra broth when reheating. Leftovers keep well in the fridge for up to three days and reheat easily on the stove.

Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife

Hungarian Paprika Sausage Stew with Cabbage

This stew brings together smoky sausage and tender cabbage in a paprika-rich broth that feels especially welcome on cold evenings. It comes together in one pot, making it a practical choice for weeknight dinners when you want something filling without extra cleanup. The flavor leans earthy and slightly sweet from the paprika, with soft vegetables that soak up the broth.

Hungarian Paprika Sausage Stew with Cabbage

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian paprika
• 1 small head green cabbage, shredded
• 2 medium potatoes, diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until lightly browned on both sides, about 5 minutes.
• Add the chopped onion and minced garlic to the pot. Stir and cook until the onion softens, about 4 minutes.
• Stir in the Hungarian paprika and cook for 30 seconds to release its flavor.
• Add the shredded cabbage, diced potatoes, diced tomatoes with their juice, chicken broth, and bay leaf. Stir everything together.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, or until the potatoes and cabbage are tender.
• Remove the bay leaf. Taste and season with salt and black pepper as needed before serving.

Notes

Shred the cabbage finely so it softens evenly during the simmer. If the stew thickens too much as it sits, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day as the flavors settle.

Course: Main Course
Cuisine: Hungarian
Equipment: Large Pot, Cutting Board, Knife

Mediterranean Sausage Stew with Tomatoes, Olives, and Orzo

This one-pot stew brings together savory sausage, bright tomatoes, and briny olives with tender orzo for a hearty winter meal. It works well on busy weeknights when you want something filling without much cleanup. The finished dish has a rich tomato base with pops of olive flavor and a comforting, slightly chewy texture from the pasta.

Mediterranean Sausage Stew with Tomatoes, Olives, and Orzo

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 4 cups chicken broth
• 1 cup orzo pasta
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
• Add the diced onion, minced garlic, and oregano. Cook for 3 to 4 minutes until the onion softens.
• Stir in the diced tomatoes with their juices, the halved olives, and the chicken broth. Bring the mixture to a boil.
• Add the orzo and reduce the heat to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender.
• Taste and season with salt and black pepper. Remove from heat and stir in the chopped parsley before serving.

Notes

Stir the orzo a few times while it simmers so it does not stick to the bottom of the pot. If the stew thickens too much after cooking, add a splash of broth when reheating. Leftovers keep well in the fridge for up to three days and reheat gently on the stove.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Creamy Mushroom and Barley Sausage Stew

This stew brings together hearty sausage, earthy mushrooms, and chewy barley in a creamy broth. It works well on cold evenings when you want a filling meal without extra pots or pans. The texture stays thick from the barley while the cream adds a smooth finish at the end.

Creamy Mushroom and Barley Sausage Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Ladle

Ingredients

  

• 1 pound Italian sausage, casings removed
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• ¾ cup pearl barley
• 4 cups chicken broth
• ½ cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

 

• Heat a large Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the vegetables soften.
• Stir in the mushrooms and cook for another 3 minutes until they start to release liquid.
• Add the barley, chicken broth, and thyme. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 35 minutes, stirring once or twice, until the barley is tender.
• Remove the lid and stir in the heavy cream. Season with salt and black pepper. Simmer uncovered for 5 minutes to thicken slightly.
• Ladle into bowls and top with fresh parsley before serving.

Notes

If the barley absorbs too much liquid during simmering, add a splash more broth to reach your preferred thickness. Reheat leftovers gently over low heat and stir in a little extra cream if the texture thickens too much in the fridge. Smoked sausage can replace Italian sausage for a deeper flavor without changing the cooking steps.

Course: Soup
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Ladle

Spicy Cajun Andouille Sausage and Okra Stew

This stew combines smoky Andouille sausage with sliced okra in a bold Cajun broth. It makes a solid choice for weeknights when you want a filling one-pot meal that warms you up without extra dishes.

The dish gets its heat from Cajun seasoning and its body from the classic mix of onion, bell pepper, and celery. Okra softens during simmering and helps create a light, rustic texture that pairs well with the sausage.

Spicy Cajun Andouille Sausage and Okra Stew

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon

Ingredients

  

• 12 oz Andouille sausage, sliced into rounds
• 10 oz fresh okra, trimmed and sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5 minutes. Remove the sausage to a plate and set aside.
• Add the onion, green bell pepper, and celery to the same pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for 1 minute more.
• Sprinkle in the Cajun seasoning and thyme. Stir for 30 seconds to coat the vegetables, then pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
• Return the browned sausage to the pot and add the sliced okra. Season with salt and black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the okra is tender.

Notes

Simmer just until the okra reaches a soft but still intact texture to avoid excess sliminess. If the stew thickens too much, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day once the flavors settle.

Course: Main Course
Cuisine: Cajun
Equipment: Large Dutch oven, Wooden spoon

Butternut Squash and Sage Sausage Stew with Cannellini Beans

This stew combines sweet roasted squash with savory sausage and creamy white beans in one pot. Fresh sage adds an earthy note that pairs well with the rich sausage for a filling winter dinner.

It works well on cold evenings when you want a hearty meal with minimal cleanup. The texture stays thick and comforting while the flavors stay balanced and straightforward.

Butternut Squash and Sage Sausage Stew with Cannellini Beans

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the cubed butternut squash, chicken broth, and chopped sage. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the squash is tender.
• Add the drained cannellini beans and stir gently. Simmer uncovered for another 5 minutes to heat the beans through.

Notes

Cut the squash into even cubes so it cooks at the same rate. Leftovers keep well in the fridge for three days and reheat best on the stovetop with a splash of broth to loosen the texture. If the stew thickens too much, add a little more broth during reheating rather than water.

Course: Soup
Cuisine: Italian
Equipment: Dutch Oven, Cutting Board, Knife

Polish Kielbasa and Cabbage Stew with Caraway

This stew brings together smoky kielbasa and tender cabbage in a simple one-pot meal. The caraway seeds add a warm, earthy note that pairs well with the savory sausage. It works well on cold evenings when you want something hearty without much fuss.

The finished dish has a thick broth and soft vegetables with a slight crunch left in the cabbage. It feels rustic and filling, making it a good choice for weeknight dinners or casual gatherings.

Polish Kielbasa and Cabbage Stew with Caraway

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Course Soup

Cuisine Polish

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound kielbasa, sliced into rounds
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 small head green cabbage, chopped
• 2 medium potatoes, cubed
• 4 cups chicken broth
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides.
• Add the diced onion and cook for 3 minutes until it starts to soften. Stir in the minced garlic and caraway seeds and cook for 1 minute more.
• Add the chopped cabbage and cubed potatoes to the pot. Pour in the chicken broth and stir everything together.
• Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 25 minutes until the potatoes are tender.
• Season with salt and pepper to taste. Stir in the chopped parsley just before serving.

Notes

Brown the kielbasa well at the start to build flavor in the broth. If the cabbage releases too much liquid, leave the lid off for the last 10 minutes to thicken the stew. Leftovers reheat nicely on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Polish
Equipment: Large pot, Wooden spoon, Knife

Rustic Sausage and Sweet Potato Stew with Rosemary and Thyme

This stew pairs savory sausage with sweet potatoes in a simple one-pot meal. It works well on cold evenings when you need a filling dinner with minimal cleanup. The herbs add an earthy note while the sweet potatoes soften into the broth for a thick texture.

The result is a balanced winter dish that feels hearty yet straightforward to prepare. It comes together in one pot on the stove and makes good leftovers for the next day.

Rustic Sausage and Sweet Potato Stew with Rosemary and Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 4 cups chicken broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until lightly browned on both sides.
• Add the diced onion and minced garlic to the pot. Stir and cook for 3 to 4 minutes until the onion softens.
• Stir in the cubed sweet potatoes and sliced carrots. Cook for another 2 minutes to combine the flavors.
• Pour in the chicken broth. Add the rosemary sprigs and thyme sprigs. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes until the sweet potatoes are tender.
• Remove the herb sprigs before serving.

Notes

Simmer just until the sweet potatoes are soft to keep some texture in the chunks. If the broth thickens too much during storage, add a splash of water when reheating. Fresh herbs release better flavor when added whole rather than chopped, so leave the sprigs intact during cooking.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife