Sausage Kale Soup
Yield
10 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
bulk |
|
| 2 | medium |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 43 ½ | ounces |
chicken broth
|
|
| 2 | cups |
water
|
|
| 3 | each |
chicken bouillon cubes
|
*
|
| ½ | pound |
kale
fresh, chopped |
|
| 3 | medium |
potatoes
peeled, cubed |
|
| 31 | ounces |
red kidney beans
rinsed and drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
bulk |
|
| 2 | medium |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1257.2 | ml/g |
chicken broth
|
|
| 473 | ml |
water
|
|
| 3 | each |
chicken bouillon cubes
|
*
|
| 226.8 | g |
kale
fresh, chopped |
|
| 3 | medium |
potatoes
peeled, cubed |
|
| 895.9 | ml/g |
red kidney beans
rinsed and drained |
|
Directions
In a 5 quart dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned, drain.
Add garlic, cook for 1 to 2 min. Add broth, water, bouillon and kale, bring to a boil.
Reduce heatm leaving the cover ajar, simmer for 1 hour.
Add the potatoes and cook for 15 min.
Add the beans, cook until potatoes are tender and beans are heated through.
