Sausage & Kale Soup

By á-4084

Add celery, carrots and cannellini beans, omit the mint

Ingredients

• 2 tablespoons olive oil
• 3 cups Portuguese Sausage (Linguica or Chourico) or kielbasa, about 14 ounces, sliced, 1/2-inch thick
• 1 medium onion, chopped
• 2 large potatoes, peeled, cut in 1/2-inch cubes
• 1/4 cup minced fresh parsley
• 1 tablespoons minced fresh garlic
• 10 to 12 cups unsalted chicken stock or low-sodium chicken broth
• 4 cups curly kale, about 4 ounces, stems trimmed, torn in pieces
• 2 bay leaves
• Salt to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 2 tablespoons Bayou Blast
• 5 turns ground black pepper
• 1/3 cup minced fresh mint

Details

Servings 16
Preparation time 25mins
Cooking time 55mins
Adapted from keyingredient.com

Preparation

Step 1

Heat oil in a large pot over high heat. Add Portuguese sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes. Add potatoes, parsley and garlic. Cook, stirring, 2 minutes.

Add 10 cups stock or broth and kale; heat to a boil. Add bay leaves, salt, thyme, pepper flakes Bayou Blast and black pepper. Reduce heat and simmer, uncovered, until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.

Skim fat from surface and ladle into large bowls. Top with mint; let stand a minute or two before serving.