Hearty Caribbean-Style Soup
Jerk seasoning brings the spice of the Islands to this pork, sausage, sweet potato and spinach soup that is ready to serve in just 45 minutes.
Ingredients
1 tablespoon vegetable oil
0.5 pound boneless pork chop (about 2 pork chops), cut into 1/2-inch pieces
0.5 pound smoked sausage, cut lenghtwise in half and sliced 1/4-inch thick (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
7 cups Swanson® Chicken Broth
1 tablespoon Caribbean Jamaican jerk seasoning
2 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
2 cups loosely packed baby spinach leaves or 2 cups coarsely chopped beet tops
0.5 pound boneless pork chop (about 2 pork chops), cut into 1/2-inch pieces
0.5 pound smoked sausage, cut lenghtwise in half and sliced 1/4-inch thick (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
7 cups Swanson® Chicken Broth
1 tablespoon Caribbean Jamaican jerk seasoning
2 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
2 cups loosely packed baby spinach leaves or 2 cups coarsely chopped beet tops
Instructions
Heat the oil in a 4-quart saucepan over medium-heat. Add the pork, sausage, onion and garlic and cook for 5 minutes or until the onion is tender-crisp, stirring occasionally.
Stir in the broth, seasoning and sweet potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Stir in the spinach and cook for 5 minutes or until the potatoes are tender.
Stir in the broth, seasoning and sweet potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Stir in the spinach and cook for 5 minutes or until the potatoes are tender.
Hearty Caribbean-Style Soup
Jerk seasoning brings the spice of the Islands to this pork, sausage, sweet potato and spinach soup that is ready to serve in just 45 minutes.
Directions
Print
Heat the oil in a 4-quart saucepan over medium-heat. Add the pork, sausage, onion and garlic and cook for 5 minutes or until the onion is tender-crisp, stirring occasionally.Stir in the broth, seasoning and sweet potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.Stir in the spinach and cook for 5 minutes or until the potatoes are tender.
Ingredients
1 tablespoon vegetable oil0.5 pound boneless pork chop (about 2 pork chops), cut into 1/2-inch pieces0.5 pound smoked sausage, cut lenghtwise in half and sliced 1/4-inch thick (about 1 1/2 cups)1 large onion, chopped (about 1 cup)2 cloves garlic, minced7 cups Swanson® Chicken Broth1 tablespoon Caribbean Jamaican jerk seasoning2 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)2 cups loosely packed baby spinach leaves or 2 cups coarsely chopped beet tops
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