Sausage Kale Soup

Sausage Kale Soup

by Laura A Collins (Notes) on Thursday, January 12, 2012 at 4:39pm

PublicFriendsFriends except AcquaintancesOnly MeCustomClose FriendsFarmvilleSee all lists...Not FarmvilleCapella UniversityAgnes Scott CollegeWeigh Station PeopleChristiansburg HighVirginia TechMurphy HighChristiansburg, Virginia AreaFamilyWeigh StationCapellaBabysittinggame friendsGamesFamilyFriendsCHSInsurancePUMCBrian Friendsfriends of familyassociatesWomen's ConnectionSoccer FamiliesAgnes ScottunknownMurphyLaura and Brian FriendsPTAVA TechChurchVirginia TechAcquaintancesGo Back

Sausage kale soup

1 pound raw pork sausage (I used mild Gwaltney or Valleydale)

1 bunch Raw Kale Leaves – washed and cut into bite sized pieces – THROW AWAY THE TOUGH STEMS!!

1 carton organic chicken broth (3 cups??)

1 carton organic beef broth (3 cups??)

Couple pieces raw onion – slivered

Cream, milk, sour cream, OR cream cheese – about 1 cup worth (I used ½ cup cream and ½ cup 2% sour cream)

Break the sausage into chunks (if frozen, thaw in the chicken broth and then break into bits).  Put into stock pot with the broths and the onion slivers.  Add the cream (or other choice).  Stir over medium low heat until the cream (or other choice) is mixed throughout the broth and the sausage bits are evenly spread throughout.  Bring to just below a simmer – when the top of the mixture is velvety and steam is just starting to rise (about 10 minutes – stirring VERY, VERY often).  Add the Kale.  Stir.  Leave to cook for 30-40 minutes on low heat.  Stir every so often.  Ready when the kale is tender to the bite, but not mushy.

Options – could add mushrooms, garlic, or other similar items.  Could use a spicier version of sausage or turkey sausage.

I figured 1 cup = about 1 protein and ½ veggie.  Made 10 cups worth of soup.