Sausage and Kale Soup Recipe

I’m so mad at myself. I really love soup. When I make soup I usually make a big batch and then freeze some. That way I don’t have to reach for canned varieties too much. I can just head to the freezer for my favorites.

So, I made this soup — which turned out wonderful — and then I left it on the stove to cool down so that I could put it into containers for freezing. Then, I promptly went to play Mario Kart Wii and forgot all about my soup. I woke up this morning and started making Jacob’s lunch and voila! There the soup still sat, spoiled on the stove.

Don’t do that! Instead, make this delicious soup and then remember to freeze some for later.

• 2 tablespoons olive oil
• 1 bunch kale
• 1/2 head green cabbage
• 4 cups chicken broth (or 1 full container of those square packs like Pacific Foods — my personal fave and corn-free)
• 1 pound sausage, cut into chunks or thin slices (you can use any variety of sausage here, smoked sausage like Eckridge, andouille, linguica, boudin, chorizo, whatever… use what you like)
• 1 lb diced potatoes
• 1 can large red beans
• 1 can small red beans
• 1 can diced tomatoes
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1/2 teaspoon paprika
• salt and pepper to taste
• water as needed during simmering

1. Wash kale, remove stems and chop.
2. Shred cabbage and set both kale and cabbage aside.
3. Heat olive oil and saute onions until translucent.
4. Add sausage and saute until sausage is cooked through (if you used raw) or heated through (if you used smoked or precooked).
5. Add garlic and saute 1 minute more.
6. Add kale and cabbage and saute until it starts to wilt just slightly (about 2 minutes).
7. Add UNDRAINED tomatoes and beans, then add potatoes, chicken stock and all other ingredients.
8. Bring to a boil, then reduce to a slow simmer for about 1 hour.
9. Add 1/2 to 1 cup water at a time if needed to maintain soupy consistency.
10. Serve with crackers or bread.