My friend shared with me the link from myrecipes.com, so that it was I am sharing with you.
Sweet Potato, Sausage, and Kale Soup
This version of a traditional Portuguese soup uses sweet potatoes in place of white potatoes. For a thicker consistency, coarsely mash some of the beans before adding them to the soup.
Cooking Light MARCH 2007
- Yield: 10 servings (serving size: about 1 3/4 cups)
- 2 tablespoons olive oil
- 4 cups chopped onion (about 2 large)
- 1 teaspoon salt, divided
- 1/2 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 pound sweet turkey Italian sausage
- 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
- 5 cups water
- 4 cups fat-free, less-sodium chicken broth
- 1 (16-ounce) package prewashed torn kale
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.
A couple of notes:
I love Trader Joe's for being my go-to spot for the ingredients for this soup. The sausages I buy are the sweet chicken Italian sausages, which are shrink-wrapped on a tray. They are very easy to remove from their casings and taste great. TJ's sells LOTS of sausages, so I am sure there are others that would be good-- but I just know these are a definite winner.
Get the big bag of kale, but if you're as picky as me, you'll go through it and take out the huge woody chunks before adding it to the soup.
Get the big bag of sweet potatoes, too. I use a whole bag of the organic sweet potatoes, not really paying attendtion to how much total that makes. One other note about the sweet potatoes: If I don't have any extra time to let this soup sit on the stove and simmer, I will actually grate some of the sweet potatoes so that they cook down faster and almost disintegrate, making the broth a bit thicker. If I have more time, I will dice the sweet potatoes in roughly 1/4" cubes and then simmer it long enough that they start falling apart.
This makes a lot of soup, usually we can do almost three full meals from it serving nothing but some garlic bread on the side!