Hearty kale and sausage soup to keep you warm on a cold and snowy day
As I was snowed in at home today, I really felt like a bowl of a hearty and warming soup for dinner. I love soups. I sometimes feel like a soup master as I can make soups from anything, even when my fridge looks nearly empty. As long as I have some basic veggies, like onions, carrots, or potatoes, and anything else from greens, cabbage, root vegetables to beans or pickles, I can come up with a soup concoction. If I have a bunch of root vegetables, such as kohlrabi, rutabagas, parsnips, I also like to make pureed soups. Luckily, my family shares my love for soups, so I can make a big pot, which we then enjoy for a few days.
So this time I decided to go with my version of a Portuguese kale soup. I love kale for its taste and a great nutrition qualities. And a combination of kale with sausages and beans makes this soup very hearty, satisfying and rich in flavor. And it's filling enough that it can serve as a full dinner meal. Here is my recipe that makes about 6 portions.
Hearty kale and sausage soup recipe
Ingredients:
- 1 tbsp coconut oil (or any other cooking oil)
- 1/2 large onion, chopped
- 1 package of sweet Italian sausages (5 links), cut into small rounds
- 1 medium tomato, chopped
- 5 baby potatoes, cubed
- 5 oz. package of kale
- 1 can garbanzo beans (15 oz.), drained (I normally add white beans, like cannelloni, but I didn't have them this time)
- 2 cups low-sodium beef broth
- Dried bay leaves
- Salt and papper to taste
Preparation:
1. Heat coconut oil (or any other cooking oil you use) on medium heat in a large soup pot. Saute onions until golden brown, for about 2 minutes, then add chopped sausages and cook for another 5 minutes until browned. Add tomatoes and cook another 2-3 minutes. Add salt and pepper.
2. Add potatoes and mix everything well. Pour beef broth and cook for another minute. Add kale and about 4-5 cups of water, depending on how liquid or thick you want your soup to be. Cook on medium-high heat until the soup starts boiling. Then reduce heat to medium-low, cover the pot and let it simmer for about 20 minutes.
3. Add drained garbanzo beans and cook another 10 minutes. When all the ingredients are ready and beans are soft, add a few dried bay leaves and cook for 2 more minutes. Turn of the heat. Add more salt and pepper if needed. Serve hot and enjoy!