Print Options

Back to Kale and Sausage Soup >

Include these items:

Select reviews >

Taste of Home Logo

Kale and Sausage Soup

 Kale and Sausage Soup
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
10-12 ServingsPrep: 25 min. Cook: 1-1/4 hours

Ingredients

  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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,

2 of 2

Kale and Sausage Soup (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 14 mg cholesterol, 643 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.