Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Kale and Sausage Soup Recipe

Wednesday, January 2, 2013

{soups-salads-and-salad-dressings} Kale and Sausage Soup Recipe

Kale and Sausage Soup Recipe

Several years ago, I had a dish in a local restaurant that was so good I was determined to duplicate it at home. I played with the recipe until I finally got it right. That gratifying experience sparked my interest in creating tasty dishes like this.—John Croce Jr., Yarmouth, Massachusetts

    Prep: 25 min. Cook: 1-1/4 hours
    Yield: 10-12 Servings

Ingredients

    1 pound bulk pork sausage
    2 medium onions, chopped
    2 tablespoons olive oil
    2 garlic cloves, minced
    3 cans (14-1/2 ounces each) chicken broth
    2 cups water
    3 teaspoons chicken bouillon granules
    10 cups chopped fresh kale
    3 medium potatoes, peeled and cubed
    2 cans (15-1/2 ounces each) kidney beans, rinsed and drained

Directions

    In a 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 minute longer. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour.
    Add potatoes and cook for 10-15 minutes or until tender. Add beans; heat through. Yield: 12 servings (3 quarts).

    Editor's Note: Fresh spinach may be used in place of kale. Add it along with the beans.

Nutritional Facts 1 serving (1 cup) equals 185 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 643 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Sausage Kale Soup in Taste of Home February/March 1996, p47