Sausage and Kale Soup Recipe photo by Taste of Home
Sausage and Kale Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 14 servings (3-1/2 quarts).
This is my family’s absolute favorite soup, and I can have it on the table in less than 45 minutes. I usually double the recipe so the flavors can blend, making the soup even better the next day. —Dawn Rohn, Riverton, Wyoming
Ingredients
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1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
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3 medium Yukon Gold or red potatoes, chopped
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2 medium onions, chopped
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2 tablespoons olive oil
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1 bunch kale, trimmed and torn
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4 garlic cloves, minced
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1/4 teaspoon pepper
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1/4 teaspoon salt
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2 bay leaves
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 carton (32 ounces) chicken broth
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 187 calories, 11g fat (3g saturated fat), 22mg cholesterol, 706mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 7g protein.
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