Recipe from Jenn Cuisine

This was an excellent soup. I needed to use up some remaining kale from when I made Kale Chips, and Jenn posted this soup in my comment section. I am so glad that she did!

I did make a few small changes – used more sausage & carrots, no celery, can green chiles instead of red, and added rice to make it a more substantial meal. View the original recipe at the link above.

Ingredients:
16 ou spicy sausage, non-link if you can find it
3 T EVOO
3 medium onions, chopped
3 cloves garlic, sliced
2 ribs celery, chopped (I forgot to buy this, so it was left out)
3 carrots, chopped
1 can red kidney beans, drained
9 c chicken broth
Can green chiles, drained
Paprika, to taste – I used a lot
Crushed red pepper, to taste – I used about 1-2 t
Ground pepper, to taste
1 bunch kale
3-4 servings rice, cooked (I used brown)

Directions:
Roll the sausage into little balls about 1/2″-3/4″ diameter and place them in a large pot with EVOO, onions, garlic and carrots. (Celery here as well if you have it.)

Cook until sausage is browned on the outside. Add the beans, broth and seasonings (sausage will finish cooking in the boiling broth).

Simmer for about 30 minutes.

Rip the kale into bite-sized pieces (no stems) and add them to the pot. Simmer for another 30 minutes.

To serve, place a spoonful of rice in a bowl, then ladle the soup over it.

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