Sweet Potato, Kale, Chicken Sausage Soup

Source: http://thekitchensinkrecipes.com/2009/02/04/on-mirrored-elevators-and-hearty-lunches/

10 Angela Portions, as written (Serves 6)

Sweet Potato, Sausage and Kale Soup
Cooking Light

Printable Recipe

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
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 kale, chopped
1 (16-ounce) can chickpeas or white beans, drained and rinsed

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 (to taste) and beans; cook 5 minutes or until thoroughly heated.

NOTES:

• Tried: Whole Foods Chicken Andouille Sausage; no red pepper flakes needed; really tasty
• If making just for myself, use 1 sausage, very small (less than 1/2 lb) sweet potato, 1/2 onion
• Put in beans last if canned or else they will get mushy