Tuesday, October 4, 2011

Sausage, Kale and Bean Soup

In an attempt to find new ways to cook the kale from my garden, aside from boiling it all day with bacon grease, salt and pepper, I thought I would look up some recipes.  Since I like to find different places to find recipes I thought I would go back to the basics, I would Google it!  It seems so simple but what did I find but a list of Cooking Light's top 100 soup recipes.  I thought I would check it out and finally this is one of the many great recipes I decided I wanted to try.  With the weather getting cooler I always like to have soups in the freezer so after a long day at work, I can still have a home cooked meal that takes no time to prepare.  This is the perfect recipe for that! I can honestly say that I think it took me 20 minutes from start to finish, and that includes browning the sausage and pulling the kale leaves from the stems!  ENJOY!

Sausage, Kale and Bean Soup

4 ounces Cajun smoked sausage, chopped (such as Conecuh)
3 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
6 cups coarsely chopped kale (about 8 ounces)
1 (16-ounce) can navy beans, drained and rinsed

Heat a large saucepan over medium-high heat. Add smoked sausage to pan; cook 2 minutes, stirring occasionally. 

Add chicken broth and diced tomatoes; bring to a boil over high heat. 

Stir in the kale. 
Reduce heat, and simmer 4 minutes or until the kale is tender. 

Stir in beans, and cook 1 minute or until soup is thoroughly heated.

Serve immediately or freeze in freezer bag.

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