Popular Recipes: Kale Soup with Portuguese Sausage

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Kale Soup with Portuguese Sausage

"A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner."

Ingredients :

• 1 quart beef stock
• 1 quart chicken stock
• 2 (14.5 ounce) cans white beans, rinsed and drained
• 1/2 onion, unchopped
• 3 cloves whole garlic cloves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 sprigs fresh thyme
• 1/2 pound Portuguese andouille sausage, sliced
• 2 bunches kale, torn into small pieces
• 1 stalk celery, diced
• 2 carrots, chopped, or more to taste
• 1/4 teaspoon garlic salt, or to taste

Instructions :

Prep : 15M	Cook : 20M	Ready in : 10H15M

• Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
• Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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