Directions: |
Directions:Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.
While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery and garlic. Stir and cook until the onions are soft.
Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that's okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.
Drain the can of beans and add them to the pot. Also add the chicken base, water, oregano, cumin, red pepper and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary. Serve hot with crusty bread! |
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Notes: |
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Notes: This is fantastic when it's cold or rainy outside or if you're not feeling well. It is a great comfort food! It's not difficult, it just requires a lot of chopping and dicing! Feel free to add or delete vegetables to your liking, it is very versatile. One important note, don't skip the Better than Bouillon or the sausage--that's where the flavor comes from. The Better than Bouillon can be found in the soup section in a small 8 oz jar.
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