Smoky Mustard Greens Soup
- 8 ounces low-fat Italian sweet chicken or turkey sausage, cut into bite-sized pieces
- 2 slices bacon, chopped
- ¼ cup chopped onion
- 1 garlic clove, smashed
- 1 cup canned tomatoes with their juices, chopped
- 2 cups low-sodium chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly milled black pepper
- 4 cups fresh mustard greens, washed, center ribs removed, greens chopped
Instructions:
Soups not only provide satisfying meals, they also convey tremendous health benefits when laced with greens. Use flavorful low-fat turkey sausages, and you slash the fat grams as well as the carbs. Got a big family? Double or quadruple this recipe measure for measure and feed the multitudes. All you need is a bigger pot.
- Heat a large soup pot over medium-high heat. Add the sausage and bacon and cook, stirring, until they brown, about 10 minutes. Add the onion and garlic about halfway through and cook and stir until the onion begins to brown.
- Stir in the tomatoes, broth, and salt and pepper and cook about 10 minutes. Add the mustard greens and simmer the soup just long enough to wilt the greens, no more than 3 to 5 minutes; they should still be bright green and tender. Serve immediately.