Porteguese Kale Soup

16 oz Michael's Linguica Patties
32 oz Swanson's Chicken Broth 33% less sodium
4 cup Kale
2 cans 14.5 oz Happy Harvest Diced Tomatoes (Can use 2# raw tomatoes instead)
1 can 14.5 oz Pickwell Farms Whole Potatoes canned
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
2 clove Garlic
1 tbsp Crisco Pure Vegetable Oil
2 tbsp Butter, whipped
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw

Instead of using raw potatoes and mashing them after cooking in the soup pot, I use canned potatoes and mash them. Or use left-over mashed potatoes from a previous dinner.

1. Strip the kale leaves off their stems and break the leaves into small pieces. Discard stems. Dice the raw potatoes. Chop the onions and carrots. If using raw tomatoes, peel, seed, and chop them. Mince the garlic. (If using something other than the Linguica patties, prick the sausage and boil in water for 5-10 minutes to release the fat, drain and cut into 1/2 in slices.) If using patties, chop into 1/2 in slices.
2. In a soup pot, heat the oil and butter together. Saute the onions, carrots, and garlic for 3 to 5 minutes on medium heat. Add the broth and raw potatoes. bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes.
3. Mash the canned potatoes, and also most of the cooked potatoes against the side of the pot.
4. Add the tomatoes and the mashed canned potatoes and simmer for 10 to 15 minutes.
5. Add both the sausage slices and Kale, cooking for another 5 to 10 minutes.
Salt and Pepper to taste.

Serving Size: Makes 16 2-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user TOOMUCHFAT56.