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When autumn falls upon Fountain Valley, California, Susan Pursell simmers up this comforting soup. The hearty sausage slices, white kidney beans and colorful kale will keep your gang asking for seconds.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1 cup equals 194 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 823 mg sodium, 28 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.
Originally published as Sausage Kale Soup in Light & Tasty October 2005, p57
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Reviewed on Apr. 17, 2012 by Damica78
Family loves this! I had to try this.Very simple recipe and so tasty.I will be making this again.
Reviewed on Feb. 10, 2012 by kgburgess
This was a wonderful, hearty, surprisingly flavorful soup! It really hit the spot. I didn't have reduced sodium chicken broth, so I used regular. With the added salt in the recipe, it was a bit too salty, so I would leave out the added salt next time. But otherwise, it was delicious! It was simple to make and is a great way to sneak in a dark leafy vegetable for people who wouldn't normally want to eat them.
Reviewed on Jul. 03, 2010 by PennyGraham
Thank you so much for this delicious recipe! When I'd tried braising kale, I did not like it. I gave it a second chance in this recipe and I am really glad I did! This soup is nutritious and delicious. This recipe is definitely a keeper for making again!
Reviewed on Mar. 01, 2010 by mfl
This is a very easy recipe, tastes great and is nutritious... my husband says there's too much kale, ao you can cut back on it if you wish, but I like it w/the amount in the recipe.
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