KALE AND CHICKEN SOUP RECIPE RECIPES

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SAUSAGE AND KALE SOUP RECIPE: HOW TO MAKE IT



Sausage and Kale Soup Recipe: How to Make It image

This is my family’s absolute favorite soup. I usually double the recipe, so the flavors can blend, making the soup even better the next day.—Dawn Rohn, Riverton, Wyoming

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
3 medium Yukon Gold or red potatoes, chopped
2 medium onions, chopped
2 tablespoons olive oil
1 bunch kale, trimmed and torn
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) chicken broth

Steps:

  • In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Nutrition Facts : Calories 187 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 706mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

KALE SOUP RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Kale Soup Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 1 hours 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 pound fresh chorizo 
4 Yukon Gold potatoes, cubed 
1 medium onion, finely chopped 
4 cloves garlic, minced 
8 cups chicken broth 
1 pound kale, stems removed, leaves torn into 1-inch pieces 
1/2 cup grated Parmesan
Kosher salt and black pepper 

Steps:

  • Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
  • Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
  • Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

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