This hearty soup is pretty easy to put together. I didn’t season it a lot because of the kids and the hubby thought it was a little off. I think he is used to the richer Zuppa Toscana at Olive Garden which adds cream to their sausage soup. But I loved it, so it is going on here 🙂 Great on a cold winter’s day. Or a certain football game coming up in a few weeks!
Next post: Homemade Corn Muffins. No more boxes. But I believe from reading the Jiffy box there really isn’t anything bad in it. The ingredients are the same that I use. It is just easier to whip them up at home with on-hand ingredients.
Sausage and Bean Soup
yield 8 servings
1 lb. kielbasa, sliced 1/4″ on the bias
8 cloves garlic, pressed
1 lb. red kidney beans, soaked 4 hours or overnight
2 qts. chicken broth
1 lb. red potatoes, cut 1/2″ cubes
6 oz. fresh kale, washed and torn into 1″ pieces
1/4 cup red wine vinegar
1/2 tsp. freshly ground black pepper
season to taste with salt esp. if you used low-sodium broth
1. In a large 7 qt. pot (or you can squeeze into a 5 qt. pot… just be careful), saute the sausage on medium-low until brown (15 minutes).
2. Keep the fat or add some vegetable oil to make 2 tsp. of fat. Remove the sausage from the pot and add garlic. Cook 1-2 minutes. Stir frequently.
3. Add beans and broth. Cover and cook 45 minutes.
4. Add potatoes. Cover and cook 15 minutes. Stir once in a while.
5. Add kale. Cover and cook 10 minutes.
6. Add red wine vinegar (don’t worry you won’t taste it), pepper and sausage.
Recipe from “Alton Brown” called “Christmas Soup”