Sweet Potato, Sausage, and Kale Soup
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- 2 tablespoon(s) olive oil
- 4 cup(s) chopped onion (about 2 large)
- 1 teaspoon(s) salt divided
- 1/2 teaspoon(s) crushed red pepper
- 6 clove(s) of garlic thinly sliced
- 1 pound(s) sweet turkey Italian sausage
- 8 cup(s) coarsely chopped peeled sweet potato (about 2 1/4 pounds)
- 5 cup(s) water
- 4 cup(s) fat-free, less-sodium chicken broth
- 16 ounce(s) (one package) pre washed torn kale
- 16 ounce(s) (1 can) cannelloni beans oor 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 to 10 muntes or until tender. STir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.
This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.
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Sweet Potato, Sausage, and Kale Soup Recipe at a Glance
- COURSE: Soups/Stews