I am back!
Sorry for the unannounced hiatus!
I still haven’t even had a chance to post my Christmas dinner recipes
yet – that is how behind I am! This recipe
I did even before Christmas and is a good recipe for this upcoming week of cold
unspring like weather. I love sweet
potatoes and this recipe for Sweet
Potato and Sausage Soup is a great combination of sweet and spicy.
Ingredients (original recipe from Smitten Kitchen)
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
- 1/2 medium onion, chopped
- 2 large garlic cloves, minced
- 3 pounds sweet potatoes (about 3large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 1 15oz can white beans (drained and rinsed)
- 1 9-ounce bag fresh spinach
Directions:
- 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 all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Add beans and 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 spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil.
- Season with salt and pepper. Divide among bowls and serve.
