Tortilla Turkey Stew

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)
  

1. 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.
   
2. 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.
   
3. 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.