Lydia’s Sausage Kale Soup
Lydia’s Sausage Kale Soup is a gluten free soup. This recipe makes 8 servings with 406 calories, 22g of protein, and 24g of fat each. For $2.21 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is liked by 465 foodies and cooks. If you have onions, fresh rosemary, Salt & Pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Musings of a House Wife. With a spoonacular score of 87%, this dish is super. Similar recipes include Crock Pot Creamy Kale & Sausage Soup Soup (Keto, Paleo, Whole30), Kale + Sausage Soup, and Sausage Kale Soup.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
lard or bacon grease for sauteeing
3 quarts beef stock
½ stick butter
3-4 cups canned organic white beans
4 carrots, diced small
4 stalks celery, diced small
2 sprigs fresh rosemary, minced
1 Tbsp. minced fresh thyme
1 head garlic, peeled and minced
1 bunch kale, deribbed and minced or 1 bag frozen
1 lb sausage or kielbasa, cooked and cut into small cubes
2 medium to large onions, diced
1 wedge of parmesan rind
Salt and fresh cracked black pepper
Equipment:
pot
stove
Cooking instruction summary:
Heat stock pot over medium high heat and add a large dollop of lard.Saute onions for 5 minutes to soften then add carrots and celery.Cook another 6-7 minutes – you may want to turn the heat down to medium or medium low even (depends on your stove and pot) until veggies are tender.Add the kale and garlic and cook another 2-3 minutes.Add the stock, wedge of parm and the rosemary sprigs.Bring to a good simmer and let cook for 20 – 30 minutes.At this point remove the rosemary sprigs and add the remaining ingredients until all are warmed through and the butter is melted.Remove the parm rind from the soup; salt and pepper to taste.
Step by step:
1. Heat stock pot over medium high heat and add a large dollop of lard.
2. Saute onions for 5 minutes to soften then add carrots and celery.Cook another 6-7 minutes – you may want to turn the heat down to medium or medium low even (depends on your stove and pot) until veggies are tender.
3. Add the kale and garlic and cook another 2-3 minutes.
4. Add the stock, wedge of parm and the rosemary sprigs.Bring to a good simmer and let cook for 20 – 30 minutes.At this point remove the rosemary sprigs and add the remaining ingredients until all are warmed through and the butter is melted.
5. Remove the parm rind from the soup; salt and pepper to taste.
Nutrition Information:
covered percent of daily need
