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Sausage Kale Soup Recipe

100% would make again

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

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

Ingredients

1 pound bulk pork sausage
2 medium onions, chopped
2 tablespoons Crisco® Pure Olive Oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cups water
3 chicken bouillon cubes
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 5-qt. Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1-2 minutes. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour. Add the potatoes and cook for 15 minutes. Add the beans; cook until potatoes are tender and beans are heated through. Yield: 10-12 servings (3-1/4 quarts).

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

Nutrition 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.

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