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.
cost per recipe: $14.36
The price is determined by the national average.
tablespoon vegetable oil
pound boneless pork chop (about 2 pork chops), cut into 1/2-inch pieces
pound smoked sausage, cut lenghtwise in half and sliced 1/4-inch thick (about 1 1/2 cups)
large onion, chopped (about 1 cup)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
tablespoon Caribbean Jamaican jerk seasoning
medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
cups loosely packed baby spinach leaves or 2 cups coarsely chopped beet tops
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.