Sausage & Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 TB Olive Oil 1.5 Cup chopped each carrot, celery and onion1.5 Lb Red potato cleaned & cubed with skins15 Cups +/- Chicken stock4 Cups +/- Kale, trimmed and finely chopped1 Lb Turkey Kielbasa cut into half-moonsHerbs to tastePinch red pepper flakeSoup Pasta if desired.
Heat olive oil on med high in large stock pot until shimmering, add carrot, celery & onion.
Sautee until onion softens, about 3 minutes.
Add herbs of your choice, I usually do basil & oregano, some bell seasoning, a little garlic powder & celery salt. Add the red pepper flake. Sautee until fragrant, about 2 minutes.
Add a couple cups of chicken stock to bring the temp down, then add potatos.
Cover potatos with chicken stock to above 1 inch or so. Cover and simmer vigorously until just tender.
Take pot off heat, and remove half vegetable mixture.
Using a stick blender, (or a regular blender in batches) blend the remaining vegetables and broth until smooth.
Return potatos and veggies to the pot, add kale and kielbasa.
Simmer 10 minutes, or until kale is wilted and flavors are incorporated.
If desired, cook 3/4 cup small soup pasta separately in chicken stock, rinse and add just before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user ONEFOOTOUT.
Sautee until onion softens, about 3 minutes.
Add herbs of your choice, I usually do basil & oregano, some bell seasoning, a little garlic powder & celery salt. Add the red pepper flake. Sautee until fragrant, about 2 minutes.
Add a couple cups of chicken stock to bring the temp down, then add potatos.
Cover potatos with chicken stock to above 1 inch or so. Cover and simmer vigorously until just tender.
Take pot off heat, and remove half vegetable mixture.
Using a stick blender, (or a regular blender in batches) blend the remaining vegetables and broth until smooth.
Return potatos and veggies to the pot, add kale and kielbasa.
Simmer 10 minutes, or until kale is wilted and flavors are incorporated.
If desired, cook 3/4 cup small soup pasta separately in chicken stock, rinse and add just before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user ONEFOOTOUT.
Nutritional Info Amount Per Serving
- Calories: 141.8
- Total Fat: 4.7 g
- Cholesterol: 11.6 mg
- Sodium: 1,387.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.0 g
- Protein: 2.9 g
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