Cajun Kale Soup with Andouille Sausage

Soups can be frozen but save out pastas and rice to add when serving.

Cajun Kale Soup with Andouille Sausage

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Freeze for up to 8 weeks.

  • 6

    lightly packed cups chopped curly green kale, stem and ribs removed

  • 2

    T. evoo

  • 1

    medium red onion, finely chopped

  • 1

    large celery rib, thinly sliced

  • 3

    cloves garlic, finely chopped

  • 1

    medium green bell pepper, seeded and chopped

  • 1

    medium red bell pepper, seeded and chopped

  • 8

    oz (2-3 medium links) andouille sausage, thinly sliced

  • 1

    T. dried thyme

  • ¼

    t. allspice

  • 1

    can (15 oz) chopped or diced tomatoes

  • 4

    c. chicken broth

  • ¼

    t. pepper

  • ½

    t. salt

  • 1

    t. agave nectar or honey (opt'l)

  • 4

    c. slightly undercooked brown rice

Directions

1. Bring 10 cups of water to a boil in a large Dutch over or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside. 2. In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent., 4 minutes, stirring occasionally. Add garlic, peppers, sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minutes. 3. Add tomatoes, brother, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave (?). IF freezing stop here--add rice later. 4. If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10-15 minutes.


Nutrition

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