Prep 10 mins
Cook 45 mins
I like spicy food - if you prefer mild dishes, substitute regular diced tomatoes, mild sausage and omit the chili pepper.
- 1 lb spicy bulk sausage
- 1 lb kale, cleaned and ready to use
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 Thai red chili pepper, minced
- 8 cups chicken stock, preferably homemade
- 1 baking potato, diced
- 2 (15 ounce) cans navy beans, drained and rinsed
- 1 (15 ounce) can Rotel tomatoes & chilies
- 3 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon saffron (adds great flavor) (optional)
- Crumble sausage in a large soup pot or dutch oven, cast iron if you have it, and cook over medium heat until no longer pink. Stir in onion, garlic and chili pepper and cook until translucent taking care not to let them brown. Depending on your sausage, you may need to add a bit of extra virgin olive oil.
- Add the kale and chicken stock- it will cook down rapidly so don't panic if it overwhelms your pot at first. Just give it a few minutes.
- When the kale has cooked down a bit, add the tomatoes, potato, bay leaves, thyme and saffron. Let the soup simmer for about 30 minutes or until the potato is tender and the kale is cooked to the consistency you like.
- Ladle into soup bowls and enjoy with crusty bread.
All in my family really enjoyed this soup. I personally am not fond of greens in my soup; but overall was very good!
Loved this recipe! Thanks for posting...went great with homemade crusty beer bread slathered with some Irish butter. A keeper recipe.
Loved this!! Husband loved it and are having left-overs tonight. He said he would eat it the rest of the week but it won't last. It's a keeper.