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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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This is my familyâs absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.Dawn Rohn, Riverton, Wyoming Ingredients:
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/4-inch slices |
3 medium yukon gold or red potatoes, chopped |
2 medium onions, chopped |
2 tablespoons olive oil |
1 bunch kale, trimmed and torn |
4 garlic cloves, minced |
1/4 teaspoon pepper |
1/4 teaspoon salt |
2 bay leaves |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 carton (32 ounces) chicken broth |
Directions:
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.
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. Yield: 14 servings (3-1/2 quarts).
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