sweet potato and sausage soup
Prep Time: 15 minutes
Cook Time: 45 minutes
3 tbsp. olive oil
**¾ lb. italian sausage, casing removed
**1 onion, chopped
**1 tbsp. garlic, minced
**2 lb. sweet potatoes, peeled and cubed
**1 lb red potatoes, cubed
**7 cups chicken broth
**10 oz. baby spinach
Salt to taste
Crushed chilies optional
Heat 2 tbsp. of olive oil over medium heat in a large stockpot. Add sausage, stirring often to break it up; cook until brown.
With a slotted spoon, transfer sausage to a bowl. Add remaining olive oil to the same pot with the onion and garlic; cook for 5 minutes.
Add all of the potatoes and cook for 12 minutes.
Add broth, bring to a boil. Reduce heat and simmer for 15 minutes.
Mash potatoes lightly, cooking for an additional 5 minutes. Add sausage back to pot and stir in spinach until just wilted. Season to taste with salt and crushed chilies.
Nutrition (per serving)
149 calories; 7 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 6 g protein; 46 mcg folate; 7 mg cholesterol; 3 g sugars; 386 IU vitamin A; 12 mg vitamin C; 43 mg calcium; 1 mg iron; 225 mg sodium; 503 mg potassium
Recipe from Lindsay-Rae Bean, Dietetic Intern