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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.5
  • Total Fat: 6.7 g
  • Cholesterol: 9.2 mg
  • Sodium: 645.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.7 g

View full nutritional breakdown of Sausage, Kale and Chickpea Soup calories by ingredient
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Sausage, Kale and Chickpea Soup

Submitted by: AVONWITHJENN

Introduction

A yummy soup you can eat on any phase of the South Beach Diet. I got this recipe from my favorite food blogger Kalyn from Kalyn's Kitchen.com. I just used what I had in the kitchen to make this soup and didn't follow the recipe to a science but I posted the link so you can check out that recipe too.

http://www.kalynskitchen.com/2008/
11/sausage-and-red-russian-kale-soup.html
A yummy soup you can eat on any phase of the South Beach Diet. I got this recipe from my favorite food blogger Kalyn from Kalyn's Kitchen.com. I just used what I had in the kitchen to make this soup and didn't follow the recipe to a science but I posted the link so you can check out that recipe too.

http://www.kalynskitchen.com/2008/
11/sausage-and-red-russian-kale-soup.html

Number of Servings: 6

Ingredients

    2 large stalks of celery, chopped
    1 large onion, chopped
    2-3 tsp. olive oil
    2 tsp. finely chopped fresh rosemary (or use 1 tsp. dried rosemary, crushed)
    3 tsp. finely chopped fresh sage (or use 1 1/2 tsp. dried rubbed sage)
    1 T finely minced garlic
    12 oz. Chicken or Turkey Sausage
    10 cups chicken stock
    2 cans diced tomatoes with juice (14.5 oz. can)
    1/4 cup tomato sauce
    ground black pepper to taste
    1 large bunch Kale, washed, dried and finely chopped
    2 cans chickpeas (garbanzo beans), rinsed well (15 oz. can)

Directions

Heat olive oil in frying pan over medium heat, then add chopped onion and chopped celery and saute 3-4 minutes, until soft. Lower heat a little and add garlic, chopped rosemary, and chopped sage, and saute 2-3 minutes more. Put veggie mix into large soup pot with the 10 cups of chicken stock and simmer.

Add 1 more tsp. olive oil to frying pan if needed and turn heat back to medium. Add ground sausage and brown. Add sausage to pot with simmering chicken stock. Add canned tomatoes and juice, tomato sauce, black pepper. Simmer about 30 minutes over low heat.

While soup simmers, wash kale, dry, and finely chop. Drain chickpeas (garbanzos) in a colander and rinse.

After about 30 minutes, add kale and garbanzos to simmering soup mixture. Simmer about 45 minutes more, until kale is completely softened, and all flavors are well blended. Serve hot. May use freshly grated Parmesan cheese. (cheese not added in nutritional info)

(Recipe taken from Kalynskitchen.com

Serving Size: (Makes about 6 servings, recipe created by Kalyn)

Number of Servings: 6

Recipe submitted by SparkPeople user AVONWITHJENN.






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