Sweet Potato and Sausage Soup
Because there aren't enough sausage soup recipes on here already. Ok, seriously, I was in the mood for sausage and I knew I wanted to make soup. I also wanted that soup to have sweet potatoes and some sort of greens in it. I was also planning on some white beans, but you know what happens when you eat too many beans? Well, I left them out this time. This recipe is adapted from epicurious.com.
2 tablespoons extra-virgin olive oil
10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I used a spicy chicken sausage)
1 large yellow onion, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth (I used 4 C and 2 C water)
About 9 oz greens of your choice, washed and chopped (I used kale)
1 C rice, cook according to pkg directions or you can use minute rice and add at the end of cooking
S&P to taste
Cayenne or red pepper flakes to taste
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in greens and simmer just until wilted, about 5 minutes. If you have pre-cooked rice, add it now or if using minute rice, add before greens and sausage. Season to taste and serve. This serves about 6-8; it's hearty so it goes a long way.
2 tablespoons extra-virgin olive oil
10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I used a spicy chicken sausage)
1 large yellow onion, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth (I used 4 C and 2 C water)
About 9 oz greens of your choice, washed and chopped (I used kale)
1 C rice, cook according to pkg directions or you can use minute rice and add at the end of cooking
S&P to taste
Cayenne or red pepper flakes to taste
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in greens and simmer just until wilted, about 5 minutes. If you have pre-cooked rice, add it now or if using minute rice, add before greens and sausage. Season to taste and serve. This serves about 6-8; it's hearty so it goes a long way.
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