Here’s a good and hearty soup that I shared with
tx smoker
. It can be made with a variety of sausages. My wife and I make this a few times during the winter months. It’s a soup we keep coming back to.
Sausage and Kale Soup
1lb. Smoked kielbasa or other ringed sausage, cut into slices or quartered slices
3 potatoes cubed (I used Yukon)
2 onions chopped
1 bunch of kale torn into small pieces
5 garlic cloves minced
1 jar of stewed tomatoes OR 1 can of diced tomatoes, undrained
1 can of garbanzo beans, drained and rinsed OR white beans
32oz. Chicken broth
2TBSP olive oil
1tsp. Salt
1/2tsp. Pepper
2 Bay leaves
—————————————————-
Heat oil over medium heat, cook potatoes and onions until onions turn translucent, about 5 minutes.
Add chopped kale and garlic and cook until kale is wilted, about 3 minutes.
Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until potatoes are tender.
Add extra salt and pepper to taste.
Notes: An alternative way to make this is you can brown the kielbasa first, remove and cook the onions and potatoes in a little reserved grease. I add the meat with the rest of the ingredients because I find that it’s not as greasy as cooking the kielbasa first.
————-
In the soup pictured above, I used andouille. I thought it leant a nice warmth and spiciness to the dish. My wife thought this batch was pretty spicy but she had no problems eating it for multiple meals...YMMV
Thanks for looking
Joe
Sausage and Kale Soup
1lb. Smoked kielbasa or other ringed sausage, cut into slices or quartered slices
3 potatoes cubed (I used Yukon)
2 onions chopped
1 bunch of kale torn into small pieces
5 garlic cloves minced
1 jar of stewed tomatoes OR 1 can of diced tomatoes, undrained
1 can of garbanzo beans, drained and rinsed OR white beans
32oz. Chicken broth
2TBSP olive oil
1tsp. Salt
1/2tsp. Pepper
2 Bay leaves
—————————————————-
Heat oil over medium heat, cook potatoes and onions until onions turn translucent, about 5 minutes.
Add chopped kale and garlic and cook until kale is wilted, about 3 minutes.
Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until potatoes are tender.
Add extra salt and pepper to taste.
Notes: An alternative way to make this is you can brown the kielbasa first, remove and cook the onions and potatoes in a little reserved grease. I add the meat with the rest of the ingredients because I find that it’s not as greasy as cooking the kielbasa first.
————-
In the soup pictured above, I used andouille. I thought it leant a nice warmth and spiciness to the dish. My wife thought this batch was pretty spicy but she had no problems eating it for multiple meals...YMMV
Thanks for looking
Joe