Sausage and Kale Soup

By Cindy_Wicker

Ingredients

• 3 medium Yukon Gold or red potatoes, chopped
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 1 bunch kale, trimmed and torn
• 4 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
• 1 carton (32 ounces) chicken broth

Preparation

Step 1

In a Dutch oven over medium-low heat, cook potatoes and onions in oil for 5 minutes, stirring occasionally. Add kale and garlic; cover and cook for 2-3 minutes or until kale is wilted.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).