Sausage And Kale Soup
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 large
Carrot (chopped)1 small
Onion (chopped)2 cloves
Garlic (minced)6 cups
Chicken Broth1 cup
Cauliflower (chopped)2 cups
Kale (coarsely chopped)1
Bay Leaf1 tsp
OreganoDirections:
1
Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side
2
Remove sausages to a cutting board to cool, reserving sausage drippings in the pot
3
Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes
4
Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds
5
Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
6
Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir
7
Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes
8
Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup
9
Simmer together another 5 minutes