Kale Soup with Portuguese Sausage

Kale Soup with Portuguese Sausage

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 h
  • Ready In

    10 h 15 m
Aimgrrrl
Recipe by  Aimgrrrl

“A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

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Directions

  1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
  2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

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Reviews (10)

Rate This Recipe
slap yo momma
46

slap yo momma

I found this dish had a lot of potential but really lacking in flavor. It was quite bland and I figured out why. Why simmer canned beans for 8 hours and then discard the onion and garlic? This caused everything at this point to be way over done (8 hours cooking on LOW). Why add garlic salt when you've added fresh garlic cloves and kosher salt? Increase the garlic cloves and kosher salt. Lastly, by adding the sausage only long enough to smell the sausage fails to infuse it's flavor into the beans. Bottom line, cook the whole thing except for the kale for about 4 to 5 hours. That said, I made it again, added 3 chopped serrano peppers, 1 with seeds, increased the garlic cloves 8 fold and added the kale half way through. To me, the secret here is to infuse all of these wonderful flavors including the sausage into the beans and kale.

RJohnson
30

RJohnson

Have been cooking Green Soup for years (with almost same recipe). Delicious. Don't understand need for 8 hour cooking of canned beans, or why you would discard onion and garlic. Kale would best be cut very finely. I usually add a few potatoes. Thing I'll make some right now.

AZULITA11
15

AZULITA11

I changed it up a little; chopped up the onion and garlic, threw it in the crockpot with the chicken/beef stock, beans, sausage, and carrots. Don't add any extra salt, the sausage will take care of that! Also added a few tablespoons of tomato paste and a splash of red wine. let it cook on high for around 3 hours, then added the chopped up kale. SOOOO delicious

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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