Sweet Potato and Sausage Soup
Adapted from Caito Foods MarketScope.
3 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
¾ lb DLM Italian Chicken Sausage (casing removed)
1 large onion, chopped
1 Tbsp garlic, minced
2 lbs sweet potatoes, peeled and cubed
1 lb red potatos, cubed
(2) 27-oz cans Bowman and Landes Chicken Broth
(2) 5-oz pkgs baby spinach
Crushed chilies (optional)
Heat 2 tablespoons olive oil over medium heat in a large stockpot. Add sausage, stirring often to break it up, and cook until brown. With a slotted spoon, transfer sausage to a bowl. Add 1 tablespoon olive oil to same pot along with onions and garlic to cook for 5 minutes. Add all potatoes and cook for 12 minutes, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 15 minutes. Mash potatoes lightly and cook an additional 5 minutes. Add sausage back to pot. Stir in spinach and cook until just wilted. Season to taste with salt and crushed chilies.
Makes 16 servings
Per serving: 191 calories; 8g total fat; 2g saturated fat; 21mg cholesterol; 250mg sodium; 21g total carbohydrates; 11g protein;