Power Health Keys to Success #19

Dr. Gates and Dr. Rutherford discuss supplements.

Please enjoy and send us your feedback!

Recipe of the Week

Sweet Potato, Sausage, and Kale Soup

Ingredients

• 2          tablespoons olive oil
• 4          cups chopped onion (about 2 large)
• 1          teaspoon salt, divided
• ½         teaspoon crushed red pepper
• 6          garlic cloves, thinly sliced
• 1          pound turkey Italian sausage (I use half hot and half mild or sweet)
• 8          cups coarsely chopped peeled sweet potato (about 2 ¼ pounds) *
• 5          cups water
• 4          cups fat-free, less-sodium chicken broth
• 1          (16-ounce) package pre-washed torn kale
• 1          (16-ounce) can cannellini beans or other white beans, rinsed and drained **

Recipe

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add ½ teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage and add 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 ½ teaspoon salt and beans; cook 5 minutes or until thoroughly heated. Yield: 10 servings (serving size: about 1 ¾ cups).

*           I use Oriental Beauty sweet potatoes from Raley’s as they are much sweeter.

**         For a thicker consistency, coarsely mash some of the beans before adding
them to the soup.

Recipe courtesy of Deb W.