KALE AND CABBAGE SOUP RECIPES

Name: Kale and Potato Soup with Turkey Sausage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 14 oz Italian chicken or turkey sausage*; 8 cups 1/2 bunch kale, stems removed, leaves shredded; 1 tsp olive oil; 1 onion (chopped); 1 medium carrot (sliced); 4 cloves garlic (chopped); 8 cups reduced-sodium chicken broth; 2 cups water; 3 medium red potatoes (peeled diced into 1/4 inch pieces); 1 pinch dried red pepper flakes; 1/4 teaspoon fresh ground pepper; kosher salt (to taste)

KALE AND POTATO SOUP WITH TURKEY SAUSAGE

Kale and Potato Soup with Turkey Sausage image

Kale and Potato Soup with Turkey Sausage is an easy, hearty soup made with kale, potatoes, carrots and turkey or chicken sausage.

Provided by Gina

Categories Dinner Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 12

Ingredients

14 oz Italian chicken or turkey sausage*
8 cups 1/2 bunch kale, stems removed, leaves shredded
1 tsp olive oil
1 onion (chopped)
1 medium carrot (sliced)
4 cloves garlic (chopped)
8 cups reduced-sodium chicken broth
2 cups water
3 medium red potatoes (peeled diced into 1/4 inch pieces)
1 pinch dried red pepper flakes
1/4 teaspoon fresh ground pepper
kosher salt (to taste)

Steps:

In a large Dutch oven or pot, cook sausage over medium-low heat until browned, about 10 minutes.
Remove from pot, let cool and cut into thin slices.
Add oil, onions and carrots; cook on medium until soft, about 5 minutes. Add garlic and cook 1 minute more.
Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil.
Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.

Nutrition Facts : ServingSize 1 2/3 cups, Calories 232 kcal, CarbohydrateContent 31 g, ProteinContent 19 g, FatContent 4 g, SaturatedFatContent 0.2 g, SodiumContent 647 mg, FiberContent 5.5 g, SugarContent 3 g

KALE & BEAN SOUP RECIPE: HOW TO MAKE IT

Kale & Bean Soup Recipe: How to Make It image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 vegetable

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