Slow Cooker Kale with Smoked Sausage Soup

By mirelsonp

Almost any variety of fresh hot pepper works well in this soup. Try half a habanero chili.

If you have a boot of Parmesean (a left over rind), add it with the broth for a note of creamy flavor.

Ingredients

• 2 slices bacon (optional)
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1 fresh chili pepper; finely chopped (optional)(see note)
• 1 tsp each dried oregano leaves and salt
• 1/2 tsp cracked black peppercorns
• 2 Tbsp white vinegar
• 8 cups chicken broth
• 1 can (19 oz) white beans or black-eyed peas (rinsed and drained)
• 1 lb kale, trimmed of stems and center ribs and coarsely chopped
• 1 lb cooked smoked sausage, such as kielbasa or chorizo, sliced and chopped into bite-size pieces

Preparation

Step 1

1. In a skillet, cook bacon over medium-high heat until crisp. Crain on paper towels, crumble, cover and refrigerate. Drain all but 1 Tbsp fat from pan.

2. Add onions to pan and cook, stirring, until softened. add garlic, chili pepper, if using, oregano, salt and peppercorns and cook, stirring, 1 minute. Stir in vinegar and transfer to slow cooker.

3. Add broth, beans and kale and stir to combine. cover and cook on High for 4 hours or on Low for 8 hours, until kale is softened and mixture is ubbling. If you prefer a smooth soup, puree mixture before adding the sausage.)

4. Stir in sausage and bacon, if using. Cover, cook on High for 30 minutes, until sausage is heated through.