We often think of soup as being a cold weather food but actually soup is great any time of year. You can just go “shopping” in your fridge or garden and come up with a variety of tasty and healthy options. After my recent post of my Corn Chowder recipe, I had a request for the Kale soup recipe. So here goes.
This soup has been a family favorite for years and we’re likely to make it any time of year. It is often a little thicker than soup (stewp?) but it is hardy any way you make it.
|· 3 tablespoons olive oil||· 1 large bunch of kale, deveined, chopped|
|· 1 pound smoked sausage, cut up||· 2 quarts chicken broth|
|· 1 large onion, chopped||· 2 cans white beans (northern, cannelloni )|
|· 4-8 cloves of garlic,diced||· Cracked pepper|
|· 4 large potatoes, cubed||· Salt to taste|
Heat the olive oil in a 6 – 8 quart soup pot. Add the chopped smoked sausage. You can use any kind of smoked sausage – regular, light, turkey, or even Polish kielbasa. Stir and brown.
Add the chopped onion and stir until clear. Add the minced garlic. Keep stirring so they don’t burn.
Meanwhile, wash and strip the tough veins out of the kale. Rough chop and add to the mixture, stirring until wilted. Add the chicken broth and cover. Bring to simmer.
Wash and dice the potatoes. Sometimes I leave the peel on just for added texture. Add to the pot after it comes to a slow boil. Cover and bring back to simmer.
When the potatoes are cooked (about 15-20 minutes), use an old fashioned potato masher and rough mash them in the pot. This just helps the soup to thicken.
Then add the two cans of beans (drained). Frankly, I just use whatever white beans I have available. I’ve even added butter beans and it works fine.
Add the cracked pepper to taste. You probably won’t need any salt as the sausage is pretty salty, but suit yourself.
Serve with crusty bread for a filling lunch or dinner.