Kale and Sausage Soup Recipe

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Kale and Sausage Soup Recipe

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4 2 2
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/4 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/4 hours

Ingredients

  • 1 pound bulk pork sausage
  • 2 medium onions, chopped
  • 2 tablespoons olive or vegetable oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 3 chicken bouillon cubes
  • 1/2 pound fresh kale, chopped
  • 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.
Originally published as Sausage Kale Soup in Taste of Home February/March 1996, p47

Nutritional Facts

1 cup: 185 calories, 10g fat (3g saturated fat), 14mg cholesterol, 643mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 1 pound bulk pork sausage
  • 2 medium onions, chopped
  • 2 tablespoons olive or vegetable oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 3 chicken bouillon cubes
  • 1/2 pound fresh kale, chopped
  • 3 medium potatoes, peeled and cubed
  • 2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
  1. 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.
Originally published as Sausage Kale Soup in Taste of Home February/March 1996, p47

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Reviews forKale and Sausage Soup

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MY REVIEW
missdc User ID: 5915326 8412
Reviewed Jan. 29, 2014

"Living in New Bedford , Mass. area all my life, I can tell you that This is basic Portuguese soup....I used chopped chourico in place of bulk sausage.....adjust seasonings to your taste as chourico can be spicy...serve with a crusty bread and side salad....healthy and delicious."

MY REVIEW
Celtic Shepherd User ID: 247530 18862
Reviewed Feb. 16, 2011

"I confess I did not try this recipe, but it's likely that the gentleman who submitted this recipe remembers having Portuguese Kale soup in the restaurant he mentions. His attempt to duplicate it includes most of the ingredients for this famous and wonderful dish. I suggest considering re-naming this recipe so it will be found when people are searching for the ethnic original."

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