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Robbye

Cajun Kale Soup with Andouille Sausage

By

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

Rate this recipe 4/5 (2 Votes)

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
  • 1/4 t. allspice
  • 1 can (15 oz) chopped or diced tomatoes
  • 4 c. chicken broth
  • 1/4 t. pepper
  • 1/2 t. salt
  • 1 t. agave nectar or honey (opt'l)
  • 4 c. slightly undercooked brown rice

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

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.

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