Sausage, Kale and Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 31 Minutes |
Ready In: 41 Minutes Servings: 10 |
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Entered for safe-keeping, this is a money-saver recipe from Woman's World 11/8/10. The sausage adds flavor, the veggies make it healthy, and the oatmeal makes it stick to your ribs. Ingredients:
1 tablespoon oil |
1 lb italian sausages or 1 lb italian turkey sausage link |
1 onion, chopped |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
6 cups water |
4 teaspoons chicken bouillon granules |
2 lbs sweet potatoes, peeled, quartered and sliced 1/4-inch thick |
1 lb kale, trimmed of stems and torn into 3-inch pieces |
1/2 cup old fashioned oats |
10 slices crusty bread |
Directions:
1. In large pot, heat oil over medium heat. Add Italian sausage links and cook, turning until browned and cooked through, about 8-10 minutes.
2. Take sausage out of pot and slice 1/4 thick.
3. Add onion to the drippings in pot and cook, stirring, until lightly browned, 2-3 minutes.
4. Return sausage to pot with garlic powder and pepper. Cook, stirring, for one minute.
5. Stir in water and chicken bouillon granules. Add sweet potatoes. Cover; bring to simmer over medium-low heat. Cook, stirring occasionally, until potatoes are tender, 10-12 minutes.
6. Stir in kale. Cover; cook over low until kale is wilted, 5-6 minutes.
7. Sprinkle old-fashioned rolled oats over soup. Cover; cook, stirring occasionally, until oatmeal is softened and cooked through, 5 minutes.
8. Serve with crusty bread.
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