Spicy Kale and Sausage Soup

Serves: 4 to 6

Your rating: None (11 votes)

These ingredients are:
dairy-free iconDairy-free peanut-free iconPeanut-free wheat-free iconWheat-free

A tasty, nutritious lunch or satisfying dinner, this recipe won the top prize in a Seattle Times recipe contest in 2007.

Ingredients

  • 1 tablespoon coconut oil Add to list
  • 1/2 pound spicy sausage (chicken, pork or soy), sliced into 1/2-inch pieces Add to list
  • 4 cups chicken or vegetable stock Add to list
  • 4 to 6 cloves garlic, chopped Add to list
  • 1 medium onion, chopped into bite-size pieces Add to list
  • 6 medium carrots, sliced into 1/2-inch pieces Add to list
  • 1 red pepper, chopped into bite-size pieces Add to list
  • 10 to 12 baby red potatoes, the smaller the better (if unavailable, use larger red potatoes and cut into bite-sized pieces) Add to list
  • 1 large bunch kale (any kind), stemmed and shredded Add to list
  • Salt and pepper to taste Add to list

Preparation

Heat oil in a large Dutch oven and sauté sausage until brown, 5 to 8 minutes. Drain sausage on paper towels and reserve.

Deglaze pan with a little of the chicken stock. Add garlic, onions, carrots and red pepper, and cook 5 minutes until vegetables begin to soften. Add remaining chicken stock and potatoes. Bring to a boil, turn down to low heat and cover pan. Cook for 10 to 15 minutes, until carrots and potatoes are done.

Add sausage slices and kale, bring back to a boil, and then simmer for 6 to 10 minutes until kale is tender.

Recipe by Anne Bly, former PCC Cooks instructor

Source: PCC Sound Consumer, February 2010

More about: carrots, kale, potatoes, sausage

Comments

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variations on a theme

I like to add chopped sweet potatoes instead of carrots and cooked limas or cannellini beans. Delicious!

BALANCED VEG SAUSAGE

This really is a good soup, with one caveat. The Tofurky Sun-Dried Tomato vegetarian sausage I used overpowered the soup a bit. Next time, I'll try a milder veg sausage. This soup really is good and warming! Thank you for the recipe! -- Lisa

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