Spicy Kale and Sausage Soup
Serves: 4 to 6
A tasty, nutritious lunch or satisfying dinner, this recipe won the top prize in a Seattle Times recipe contest in 2007.
- 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
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, former PCC Cooks instructor
Source: PCC Sound Consumer, February 2010
Learn more about our recipes. View guidelines »