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Sausage and Kale Soup Recipe

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Serves
15
Prep
15 mins
Cook
25 mins
Sausage and Kale Soup Recipe

This is my family’s absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.—Dawn Rohn, Riverton, Wyoming



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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