Sausage, Kale & Potato Soup
1 hour |
Servings:
6-8 |
Prep:
25 minutes |
Cook:
35 minutes
Sausage, Kale & Potato Soup
1 hour
Servings:
6-8
Prep:
25 minutes
Cook:
35 minutes
Sausage, Kale & Potato Soup
1 hour
Servings:
6-8
Prep:
25 minutes
Cook:
35 minutes
Ingredients
Ingredients
- 1 lb (500 g) fresh Hot Italian or Spanish chorizo sausage
- 2 Tbsp (30 mL) canola oil, divided
- 1 ½ cups (375 mL) chopped yellow onion
- 2-3 cloves garlic, minced
- 14 oz (400 g) red potatoes, sliced into short rectangular pieces
- 2 large carrots, chopped
- 8 cups (2 L) sodium-reduced chicken broth
- 1-28 oz (796 mL) can diced tomatoes, undrained
- 1 Tbsp (15 mL) balsamic vinegar
- 3-5 drops hot sauce
- 1 bay leaf
- 2 cups (500 mL) shredded green cabbage
- 8-10 kale leaves, washed, stemmed and coarsely chopped
- 1-19 oz (540 mL) can white kidney beans, drained and rinsed
- Salt and ground black pepper to taste
- Fresh crusty bread for serving
Method
- Remove casings from sausage and break up into 1-inch chunks.
- In large skillet, heat 1 Tbsp oil over medium-high heat. Brown sausage pieces on all sides for 8-10 minutes, stirring often. Remove sausage pieces from skillet onto a plate lined with paper towels. Cover with foil to keep warm; set aside.
- In large heavy-bottomed pot or Dutch oven, heat remaining oil over medium-high heat.
- Add onion and garlic; sauté 2-3 minutes, stirring often.
- Add potatoes, carrots, broth, diced tomatoes, vinegar, hot pepper sauce and bay leaf; stir to combine.
- Add cabbage. Bring to a boil, then reduce heat; cover and simmer over medium-low to low heat, about 20 minutes.
- Uncover pot. Add kale, beans and reserved sausage pieces; stir to combine. Simmer another 2-3 minutes, just until kale is slightly wilted.
- Remove bay leaf and season soup with salt and pepper according to taste.
- Ladle hot soup into bowls. Serve with fresh crusty bread.
Tips
Planning for leftovers? Reserve a portion of the kale to add to leftover soup when ready to use to prevent excess wilting and discolouration.
Notes
Planning for leftovers? Reserve a portion of the kale to add to leftover soup when ready to use to prevent excess wilting and discolouration.