Cajun Kale Soup with Andouille Sausage

By Sharon-2

Ingredients

• 6 lightly packed cups chopped curly green kale, stem and ribs removed
• 2 T canola or olive oil
• 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, broth, 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.

4. Add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10-15 minutes.