Kale Soup with Portuguese Sausage |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 20 |
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A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner. Ingredients:
1 quart beef stock |
1 quart chicken stock |
2 (14.5 ounce) cans white beans, rinsed and drained |
1/2 onion, unchopped |
3 cloves whole garlic cloves |
2 teaspoons kosher salt |
1 teaspoon ground black pepper |
2 sprigs fresh thyme |
1/2 pound portuguese andouille sausage, sliced |
2 bunches kale, torn into small pieces |
1 stalk celery, diced |
2 carrots, chopped, or more to taste |
1/4 teaspoon garlic salt, or to taste |
Directions:
1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
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