Sweet Potato Sausage SoupSubmitted by: YARN4U
IntroductionThis is a very simple recipe, but the soup is delicious! I always use TURKEY kielbasa, which has less fat, but it wasn't on the foods list. Even my college-age son loves this soup! He'll make a big pot of it and eat it for days :-) This is a very simple recipe, but the soup is delicious! I always use TURKEY kielbasa, which has less fat, but it wasn't on the foods list. Even my college-age son loves this soup! He'll make a big pot of it and eat it for days :-)
3 - 4 sweet potatoes (the orange ones), peeled and cut into large chunks
3-4 yams (the lighter yellow ones) peeled and cut into large chunks
Enough chicken broth to NOT QUITE COVER the sweet potatoes/yams.
TURKEY kielbasa sausage (Usually found in the deli meat section, this is a horseshoe shaped ring of sausage.) Sliced into 1/2 inch (or so) slices.
1 cup (or to taste) coarsely chopped pecans ( I usually toast them lightly in the oven, but this step is not absolutely necessary.)
3 cups ( or to taste) Fat Free Half & Half
Peel the yams and sweet potatoes and cut into large chunks. Place in large soup pot. Pour in enough low-fat chicken broth to not quite cover the sweet potatoes/yams. (Broth should be a good inch or two below the veggies.) Cover and simmer until VERY tender and falling apart. Using a potato masher, mash until most of the sweet potatoes/yams are mushed up. You can leave a few unmashed chunks. (Don't be uptight about it, just mash around a bit then call it good. :-) ) Add the kielbasa, the pecans and enough of the half & half to make the soup creamy. Season with a little pepper, if desired. You shouldn't need much salt, if any, because the kielbasa is a little salty. This recipe makes 8 - 10 hearty main dish servings.
Number of Servings: 10
Recipe submitted by SparkPeople user YARN4U.