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

Wednesday, January 2, 2013

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

Sausage and Kale Soup Recipe

This is my family's absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.—Dawn Rohn, Riverton, Wyoming

    Prep: 15 min.
    Cook: 25 min.
    Yield: 15 Servings

Ingredients

    1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
    3 medium Yukon Gold or red potatoes, chopped
    2 medium onions, chopped
    2 tablespoons olive oil
    1 bunch kale, trimmed and torn
    4 garlic cloves, minced
    1/4 teaspoon pepper
    1/4 teaspoon salt
    2 bay leaves
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    1 carton (32 ounces) chicken broth

Directions

    In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.
    Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).

Originally published as Sausage and Kale Soup in Country Extra September 2007, p51