Here Is a good southern soup dish good for Diabetics that should avoid potatoes.
Sausage and Sweet Potato Soup
with Black-eyed Peas
From the Kitchen of Deep South Dish
1 tablespoon of olive oil
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
1/2 pound of andouille or other spicy smoked sausage, sliced into 1/2 inch rounds
1 large sweet potato, peeled and diced (about 3 cups)
2 cups of beef stock or broth
1 can of Rotel diced tomatoes, undrained
1 can of black-eyed peas, undrained
1 cup of tomato juice or V-8
1/4 of a small head of cabbage, sliced (about 1-1/2 cups)
1/2 teaspoon of kosher salt
5 turns of the pepper grinder
Heat the oil in a soup pot or 4 to 6 quart Dutch oven over medium high heat. Add the onion, bell
pepper and celery; saute for about 4 minutes. Add the sausage and cook another 3 minutes,
then add the sweet potatoes. Add the beef stock, Rotel, black-eyed peas, tomato juice,
cabbage, salt and pepper; stir, bring up to a boil, reduce heat, cover, and simmer for 20 to 25
minutes or until sweet potatoes are tender.
About 6 servings
~Cook’s Notes~
I used Conecuh sausage and Rotel diced tomatoes, making this a fairly spicy soup. If you prefer
a milder version, simply substitute one can of regular diced tomatoes, undrained, in place of the
Rotel and use a milder smoked sausage.
Source:
http://deepsouthdish.com
