I love a good soup, and as it’s FINALLY getting a tad cooler here in Alabama, it was the perfect time to make a good one. Our neighbors had a variation of this one on yesterday and it smelled divine so I had to snag the recipe. It’s a kale, potato and sausage soup with beans, so it’s packed with protein and lots of flavor. We tweaked the recipe a bit, and I love how it turned out. I rarely cook by myself (because my husband is amazing in the kitchen an on the grill and also enjoys it) but when I find an easy recipe that is also a comfort food, I have to jump on it. So I jammed out to John Mayer while the husband did yard work and it was worth every minute.
Kale, Potato, and Sausage Soup with Beans
This delicious soup is perfect for cooler temperatures and is packed with protein!
Ingredients
- 1 lb sausage kielbasa, conecuh or something similar
- 1 large onion peeled and chopped
- 2 cloves garlic peeled and minced
- 2 large russet potatoes peeled and cut into 1/4-inch cubes
- 6 cups kale stemmed and coarsely chopped (about 1 1/2 heads)
- 4 cups chicken broth low sodium
- 1 tbsp balsamic vinegar
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 cans cannellini beans
- 3 plum tomatoes cored, and cut in 1/2 inch dice
Instructions
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
- Add the onion and cook for 2 minutes, stirring to combine.
- Add the garlic and potatoes and cook for 2 minutes.
- Add the beans and cook for 2 minutes.
- Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar, salt, and pepper.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Stir in the tomatoes and cook, uncovered, for 15 minutes.
- Serve and enjoy! Makes a great option for lunches as well.
