Though summer just began, it's still a bit chilly up here (upstate) in the evenings. So this stew was perfect: something hot, also packed with protein and vitamins. Real sustenance.I found that the turkey habanero sausage I added was a great component. Not only full of protein but really tasty.
Still, when using any sausage, make sure to slit the skins and push the meat out. This is not a "clean" recipe otherwise. (And who knows how your body even digests other animal's intestines...scratch that, who wants to know?)
For my version of tortilla/sausage/tomato/spinach stew, you need:
- 1 small white onion, chopped
- 6 oz. fresh spicy poultry sausage (I used turkey habanero)
- 1 1/2 tsp dried oregano leaves
- 1 tsp ground cumin
- 1 14 oz. can no-salt-added diced tomatoes
- 3 cups low-sodium broth (chicken or vegetable)
- 1 cup spinach
- 1 2/3 tbsp canola oil
- petite red potatoes (optional)
- fresh lime, cut in half (optional, for squeezing juice)
- low-fat Greek style yogurt (optional, for garnish)
- In a large saucepan or soup pot, saute onion in 1 tbsp oil over med-high heat until it starts to soften. Slit sausage casings and crumble meat into pan. Cook, breaking the meat up with a wooden spoon until no longer pink. About 3 minutes.
- Stir in oregano and cumin, then add tomatoes and their liquid to the mix. Bring to a boil, reduce heat and simmer for 20 minutes. Add spinach and cook until it is lightly steamed, and bright green.
- Ladle soup into bowls and squeeze lime juice on top before serving. Also can serve with a dollop of low-fat Greek style yogurt on top, like a creme fraiche.
