Cajun Kale Soup with Andouille Sausage

By cnash

A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.

Ingredients

• 6 cup(s) lightly packed chopped green curly kale, stem and ribs removed
• 2 tablespoon(s) canola or olive oil
• 1 medium red onion, finely chopped
• 1 large celery rib, thinly sliced
• 3 clove(s) garlic, finely chopped
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 8 ounce(s) (2 to 3 links) andouille sausage, thinly sliced
• 1 tablespoon(s) dried thyme
• 1/4 teaspoon(s) allspice
• 1 can(s) (15-ounce) chopped or diced tomatoes
• 4 cup(s) chicken broth
• 1/4 teaspoon(s) ground black pepper
• 1/2 teaspoon(s) salt, plus more to taste
• 1 teaspoon(s) agave nectar or honey (optional)
• 4 cup(s) slightly undercooked brown rice

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from delish.com

Preparation

Step 1

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

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, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

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 or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.