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Mustard Greens, Beans, and Potato Soup

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    This is a new take on classic Portuguese kale soup. The fiery mustard greens perk up the flavour and are tempered by mellow potatoes and beans.

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    1 - 2 oz (56 g) spicy turkey sausage link1 Tbsp (15 mL) extra-virgin olive oil3 cloves garlic, minced2 carrots, sliced1 celery stalk, chopped1 onion, choppedSea salt and ground pepper to taste1 large Yukon Gold potato, peeled and cubed4 cups (1 L) water or low-sodium chicken broth2 cups (500 mL) water1 - 14 oz (398 mL) can great northern beans, drained and rinsed1 tsp (5 mL) dried oregano leaves1 tsp (5 mL) sweet smoked paprika1 large bunch mustard greens, washed and thinly sliced

    Slice sausage into rounds. Heat oil in large stockpot set over medium-high heat. Add sausage and fry until lightly browned on both sides, 3 to 5 minutes. Remove to a plate.

    Reduce heat to medium. Add garlic, carrots, celery, and onion to pan. Season with salt and pepper. Saute for 5 minutes.

    Add chicken broth, water, beans, oregano, and paprika. Cover and simmer until carrots and potatoes are very tender, 20 to 25 minutes.

    Stir in greens and simmer just until wilted, 2 to 3 minutes.

    For a thicker soup, remove and pur'ee one-quarter of the soup, then stir it back in pot. Stir in sausage.

    Serves 6.

    Each serving contains: 157 calories; 10 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 6 g fibre; 173 mg sodium

    source: "Think Green", alive #341, March 2011

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    Mustard Greens, Beans, and Potato Soup

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