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.

Yield: 10 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.2g
  • Carbohydrate: 34.8g
  • Fiber: 6.9g
  • Cholesterol: 27mg
  • Iron: 2.9mg
  • Sodium: 797mg
  • Calcium: 132mg

Ingredients

  • 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

Preparation

  1. 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.
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