I’m one of those people who loves fall. Totally unapologetic about it. Summer is great, but there’s something I just love about the crisp Autumn air and renewed get-to-work energy. I also love foods and flavors associated with fall. Bring on the root veggies. Soup is one of my favorite cool-weather foods, and I have fun coming up with different variations.

Noticing a change in the types of foods we want and feel like we need is totally normal as we cycle through the seasons. When our surroundings change (light, temperature, temperament), it makes sense that, in order to stay in balance, we would need to alter what we’re eating. I find that this time of year, for example, I start to crave meat a little bit more often than I do in the summer. I think it has a bit to do with changes in energy levels, given the decreased daylight. Since I feel like food cravings are the body’s way of telling us what it needs, I find ways to incorporate some but in small quantities in order to avoid overdoing it.

Soup is an awesome way to combine the plant protein found in beans, peas, or lentils with a bit of animal protein for a delicious flavor and satisfying balance of nutrients. A spice that I didn’t really get into until the last couple years is paprika, a bright red powder that’s made from grinding sweet red peppers. In this recipe, I used it with chickpeas, kale, and andouille sausage, which is traditionally made from pork and contains garlic, chili powder, cumin, and (yep) paprika. The end result? A slightly spicy, smoky soup that’s perfect for those first days of fall.

chickpea andouille sausage soup

Chickpea Andouille Sausage Soup


  • 1-2 tablespoons olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon turmeric
  • 1/2 teaspoon paprika
  • 6 cups chicken broth or water
  • 1 15-ounce can chickpeas, rinsed
  • 5 ounces kale
  • 2 andouille sausages, sliced


  1. Add olive oil to a large pot. Sauté carrot, celery, onions, and garlic until onion is translucent and veggies are soft.
  2. Add red pepper flakes, paprika, turmeric, and broth.
  3. Bring to a boil and then lower heat and let simmer, covered, for 10 minutes.
  4. Add chickpeas and sausages. Cook for another 20 minutes.
  5. Add kale and more water, if needed. Simmer another 5 or 10 minutes.

Serves 6

What are your favorite fall foods? 

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