Recipe by BarbryT
There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)
Top Review by Vinya
If I make changes to a recipe, I usually try to wait until I've made the recipe the "right way" before reviewing, but this time - having substituted carrots for potatoes only - I'm not waiting. The major distinction I saw between this and other kale soup recipes on the site was the addition of the diced tomatoes, which is just lovely. With the slightly bitter kale, the neutral beans and meaty sausage (oh, that's another change: I browned and crisped the sausage first, removed it from the pan and let people sprinkle the crunchy bits on the tops of their bowls at the end), the soup needs something bright and acidic like the tomatoes. To be honest, a shot of balsamic in individual bowls balances flavors even better, but this recipe can stand solidly on its own. I'll make this soup again, I'm sure, with only slight tweaks like the balsamic, and maybe some boullion or soy to boost umami.
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and diced
- 2 medium onions, chopped
- 4 -6 garlic cloves, chopped
- 2 bay leaves
- 1 lb kale, coarsely chopped
- 1 (15 ounce) can garbanzo beans (chick peas) or 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 1 lb diced chorizo sausage
- 4 cups chicken broth or 4 cups stock
- coarse salt and pepper
Directions See How It's Made
- Heat the olive in a pot over medium high heat.
- Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot.
- Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
- Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
- Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.