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Kale Soup
From The Wednesday Market
<p>This has been a favorite of family and friends for many years. <br /> I make it vegetarian with out the sausage or use a sausage substitute & vegetable broth. <br /> Either way this one is ummmmm good!</p>Source: Brenda (Entered by Brenda Fayard)
Serves: about 8 servings
Ingredients
1 lb
Kale
1 lb
Potatoes, peeled & chopped
1 lb
Fresh Spicy Sausage
2 Tbs
Extra Virgin Olive Oil
2 Tbs
Butter
1 cup
Carrots, chopped
2 tsp
Fresh Garlic, chopped
2 Quarts
Chicken Broth
3 lbs
Tomatoes, peeled, seeded, chopped
1-1/2 cups
cooked Kidney Beans
1 Tbs
Soy Sauce
1 cup
Onion, chopped
Step by Step Instructions
- Strip the leaves from the stem on kale. Cut sausage into 1/2 inch slices, set aside. In a large pot, saute in oil & butter - onions, carrots & garlic. Cook until softened (about 5 minutes). Add potatoes & chicken broth. Simmer, partially covered for 15 to 20 minutes or until potatoes are cooked. Stir in tomatoes & kidney beans & simmer 10 to 15 minutes. Add kale, sausage & soy sauce. Cook 5 to 10 minutes longer. Season to taste.