Potato-And-Collard Soup Recipe

Ingredients:

1/2 lb collards
cooking spray
1/4 lb turkey kielbasa, halved lengthwise - and thinly sliced
1/2 cup chopped onion
1 garlic clove, minced
1 1/4 lb small red potatoes, quartered
2 cup water
32 oz one-third-less sodium chicken broth
1/4 tsp sat
1/4 tsp pepper
1/4 tsp hot sauce

Instructions:

1. Remove stems from collards. Wash leaves thoroughly; pat dry and thinly
slice to equal 4 cups. 2. Coat a large Dutch oven with cooking spray;
place over medium heat until hot. Add kielbasa, and saute 3 minutes or
until lightly browned. Remove kielbasa from pan: set aside. 3. Add onion
and garlic to pan; saute 1 minute. Add potatoes; saute 2 minutes. Add
water and broth; bring to a boil. Cover, reduce heat, and simmer 20
minutes or until potatoes are tender. Add collards, salt, and pepper;
cover and simmer 15 minutes. Return kielbasa to pan; simmer, uncovered, 5
minutes. Remove from heat; stir in hot sauce. Yield: 4 (1 1/2-cup)
servings. Per serving: 1 P/M, 1 B. CAL 192 (31% from fat); PRO 10.3 g;
FAT 6.7 g (sat 1.7 g); CARB 27.9 g; FIB 2.3 g: CHOL 20 mg; IRON 2.4 mg; SOD
499 mg; CALC 29 mg.

Recipe by: Weight Watchers Magazine, Feb 1997

Converted by MM_Buster v2.0n.

Converted by MC_Buster.

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Servings: 4