Sausage Kale Soup

1 lb. bulk pork sausage
2 md. onions, chopped
2 tbsp. olive or vegetables oil
2 cloves garlic, minced
3 cans (14-1/2 oz. each) chicken broth
2 cups water
3 chicken bouillon cubes
1/2 lb. fresh kale, chopped
3 md. potatoes, peeled and cubed
2 cans (15-1/2 oz. each) kidney beans, rinsed and drained

Directions:

In a 5 qt. Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1-2 minutes. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour. Add the potatoes and cook for 15 minutes. Add the beans; cook until potatoes are tender and beans are heated through.

User Reviews:

I substituted one more can of chicken broth for the 2 cups water and eliminated the bouillon cubes.
Several grinds of fresh pepper were added at the end of the cooking time.
This is a good, hearty soup!

Submitted by Nancy Otto on November 01, 1999

Add your review of this recipe.