Spicy Sausage and Sweet Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 32-oz. carton non-fat chicken broth
16 oz heavy cream
15.5 oz can Canellini beans, drained and rinsed
1-1/2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 medium white or yellow onion, peeled and small diced
3 cloves garlic, minced
1 Jalapeño pepper, cored and small diced
1 lb hot Italian sausage (if linked, simply cut, peel, and discard the skins)
1 bunch kale, center stem removed, coarsely chopped — set aside
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Directions: |
Directions:1. In a large pot (preferably -non-stick), combine the chicken broth, cream, beans, and sweet potatoes.
2. In a large pan (preferably non-stick), add 2 Tbs olive oil and heat to medium. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic and cook 30 sec to 1 minute, stirring until fragrant. Add the diced Jalapeño pepper and stir for 1-2 minutes. Add the Italian sausage and mix well, breaking the sausage into small chunks until cooked through. Salt and paper to taste. Drain off any liquid.
3. Add the cooked sausage mixture to the pot of chicken broth and turn on the heat. Wipe out the frying pan and heat 2 Tbs olive oil to medium.
4. While the soup heats to a boil, add the kale to the frying pan and stir to mix with the oil. Cook 1-2 minutes and then add 1/4 cup of water. Salt and pepper to tast. Stir continuously until the kale is wilted and the water has boiled off. Turn off the heat and cover the pan.
5. When the soup begins to boil, turn down the heat and simmer for 10 minutes.
6. Add the kale to the soup and bring the soup to a boil. Turn down the heat and simmer for another 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Goes well with French baguette with garlic butter toasted in the oven ar 350 deg for 5-7 minutes.
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