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
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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.
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