Sausage and Kale Soup Recipe

Ingredients

Ingredients

• 1 pound Polish Kielbasa Split Rope Sausage 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

Directions

Directions

1. 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.


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

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