25 January 2012

What's for lunch: Sausage and Kale Soup

Still winter up here, but less noticeable since our snow has all melted and the winds have died down.  I'm still making soup nearly every day, though.  One of my favorite flexible recipes is Sausage and Kale Soup.  You can use bulk sausage (check the ingredients, and opt for preservative free) or make your own.  If you don't have either option on hand, you can saute and onion, add the ground meat (turkey, beef, chicken, pork) with 2-4 tablespoons of your favorite spices (check the sausage recipe for ideas).  You don't have to use kale either- lots of greens will do.  I've successfully used chard and spinach, but you have to be careful not to overcook the spinach.  Other additions can be made, depending on what you have on hand and how much prep time you can spare.

Sausage Kale Soup

1/2 to 1 pound of sausage (see notes above for ideas)
1 bunch of kale, chopped (or chard or spinach)
1.5 quarts of homemade bone broth
1-3 cups cooked navy beans (optional)
2-4 carrots, scrubbed and chopped (optional)
1 can diced tomatoes (optional- reduce broth if using saucy tomatoes)
Salt and pepper to taste (this will vary widely on the type of sausage used

Brown sausage in a 3 quart saucepan or larger. 
Add carrots (optional), and saute with sausage for 5 minutes. 
Add broth, beans (optional), tomatoes (optional), and bring to simmer. 
Let simmer 5-20 minutes or until carrots are cooked, if using. 
Add kale (or other greens), and cook until they are wilted but still bright green.  Serve immediately.

What additions would you make to this soup?

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