Kale and Sausage Soup
photo by Sherri Dodsworth
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
Sherri Dodsworth
Cape San Blas, Florida
Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors.
Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.