I copied the original version of this recipe out of a magazine. Though it looked delicious, I knew the soup would be packed with saturated fat and other artery clogging ingredients. So I took most of the original ingredients and replaced them with healthier substitutes.Yes, the recipe still calls for a little cream (the original version had much more), but it is also packed full of nutrient dense vegetables which make up for it.
Enjoy and let me know how you like it.
1 pound uncooked Italian Turkey Sausage (I purchased these at Jimbos)
2 slices of turkey bacon finely chopped
1 chopped Maui Sweet Onion
2 cloves of garlic minced
2 cups of water
20 ounces of organic chicken broth
1 potato diced
1 bunch of kale chopped
1 bunch of Swiss chard chopped
1/4 cup organic cream
1/4 cup 1% organic milk
Bake sausage in a casserole dish at 300 degrees for 25 minutes. Saute onion and bacon for 10 minutes on medium-low heat. Add garlic. Saute for an additional 5 minutes. Add water, broth and potatoes. Bring to a boil. Reduce to a simmer and add sausage, kale, swiss chard, milk and cream. Season to taste with salt, pepper, garlic powder and cayenne pepper. Simmer for 20-30 minutes. Serve…or if you would like the flavors to settle in, cool, refrigerate and serve the next day.