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Sausage, Kale, and Bean Soup

By

from cooking light magazine

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 4 ounces Cajun smoked sausage, chopped (such as Conecuh)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 6 cups coarsely chopped kale (about 8 ounces)
  • 1 (16-ounce) can navy beans, drained and rinsed

Details

Preparation

Step 1

Heat a large saucepan over medium-high heat. Add smoked sausage to pan; cook 2 minutes, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale. Reduce heat, and simmer 4 minutes or until the kale is tender. Stir in beans, and cook 1 minute or until soup is thoroughly heated.

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