Sausage-And-Sweet Potato Soup

• 1 pound smoked sausage, sliced
• 1 medium-size yellow onion, thinly sliced
• 3 garlic cloves, sliced
• 6 cups reduced-sodium chicken broth
• 2 cups leftover sweet potato casserole (without marshmallow topping)
• 1 medium-size red bell pepper, chopped
• 1 teaspoon fresh thyme leaves
• 1 (5-oz.) package baby kale leaves or spinach
• Multigrain crackers

1. Cook sausage in a Dutch oven over medium heat, stirring occasionally, 7 to 8 minutes or until browned. Remove sausage from Dutch oven, using a slotted spoon. Reserve 2 Tbsp. drippings in Dutch oven.
2. Saute onion in hot drippings in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add garlic, and saute 2 minutes. Add broth, next 3 ingredients, and cooked sausage; bring to a boil. Reduce heat to medium, and simmer 20 minutes.
3. Add kale, and simmer 5 minutes. Add salt and pepper to taste. Serve with crackers.

sausage, yellow onion, garlic, chicken broth, leftover sweet potato, red bell pepper, thyme, baby kale, crackers

Taken from www.myrecipes.com/recipe/sausage-sweet-potato-soup (may not work)