Here is another recipes from The Kitchen Sink Recipes blog. I made this back in the dead of a Wisconsin winter when there was a few inches of snow on the ground and the wind was bitter cold. I substituted spinach for the kale in the original recipe because there was no kale at the local grocery store we went to. Jason loves soup in the winter and this is hands-down, Jason’s favorite. The spice from the sausage penetrates the soup and is calmed by the sweetness of the sweet potato.
- 1 tablespoon olive oil
- 4 cups chopped onion (about 2 large)
- 1 teaspoon salt, divided
- 1 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 pound bulk spicy turkey Italian sausage (I used Jennie-O hot sausages)
- 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
- 5 cups water
- 4 cups fat-free, less-sodium chicken broth
- 1 bunch spinach, chopped
- 1 (16-ounce) can chickpeas or white beans, drained and rinsed
- Heat oil in a large Dutch oven or pot 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 (to taste) and beans; cook 5 minutes or until thoroughly heated.