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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a variation of recipe 82886 and some other inspirations. Great soup, had nothing but compliments. I served this soup alongside with french bread. It's a good idea to let the kale sit in your fridge for a few days before making his soup. Otherwise it can be too bitter. Ingredients:
2 tablespoons extra virgin olive oil |
1 lb turkey sausage, cut into small pieces |
1/2 lb ground beef |
1 quart vegetable broth |
2 -3 cups water |
1 large white onion, roughly diced |
4 -6 red potatoes, cubed and skin-on |
1 bunch kale, stemmed, washed & chopped (bite size) |
1 (15 ounce) can dark red kidney beans |
2 (4 ounce) cans button mushrooms |
4 garlic cloves, chopped |
1 (14 ounce) can diced tomatoes |
salt & freshly ground black pepper (i used a lot of pepper) |
Directions:
1. Brown the ground beef and set aside.
2. Heat the olive oil in a 5 quart pot over medium-high heat. Add sausage and cook for about 3 minutes. (I removed the sausage casing prior to cooking).
3. Add the ground beef, potatoes, onions and garlic. Cook about 7-8 minutes stirring occasionally.
4. Sprinkle some salt and pepper.
5. Add the broth, mushrooms, tomatoes, kidney beans and bring to a full boil. Let simmer ten minutes.
6. Add kale to the pot and let cook about 2 more minutes. Check the liquid level and add 2 or 3 cups of water. (Depending on how thick you want your soup).
7. Reduce heat to medium and cook about 10 minutes or until potatoes are tender. Add more salt and pepper if needed.
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