This Sausage Kale Bean Soup recipe is bursting with so much flavor and texture. Every spoonful is loaded with smoked sausage, veggies and beans. You are going to want seconds.
I love this soup on a cold winter day. It is exactly what I want to have in my bowl and curl up next to the fire. All the flavors work so well together. Plus it is filling. The slices of sausage, chunks of potatoes and beans makes this soup a complete meal.
I am sure Sausage Kale Bean Soup will become one of your favorite soup recipes.
The Sausage
You can swap out the beef smoked sausage for beef kielbasa. This will be based on your preference. When I make this soup I sometimes buy 1 smoked sausage rope and 1 kielbasa rope. My husband prefers the kielbasa. I barely notice a difference in the flavors. The hardest part about this recipe is not snacking on the browned sausage while the soup cooks. The sausage cooking smells so good. Nobody will miss one or two pieces of smoked sausage, right?
The Beans
Rinse your beans. When you open your cans of beans you will notice a thick liquid. It is worth the extra step to pour your beans in a colander and give them a quick rinse.
The Kale
You don’t need to take a knife to the kale. Simply rip the leaves of the stem. Then tear the leaves into bit size pieces. Then massage the kale by squeezing it in your hands. This will give the kale a silky texture. When you toss in the kale it will look like a lot. Don’t worry, the kale will cook down.
The Potatoes
At the grocery store bag up a couple of handfuls of red potatoes. Use the produce scale. You don’t want too many potatoes otherwise you soup will get starchy.
The Broth
You can add in extra chicken broth to thin the consistency to your liking. However, I don’t recommend adding more broth until everything is in the pot. Adding an extra cup of broth at the end will only take a minute to heat through.
Sausage Kale Bean Soup Recipe
A flavorful soup that can be thrown together quickly.
Ingredients
- 2 Beef Smoked Sausage ropes, sliced into coins
- 40 oz. chicken broth
- 16 oz. can of red kidney beans, drained
- 15.5 oz. can of Cannellini beans, drained
- 3/4 pound red potatoes, cut into bite size pieces
- 3 large Kale leaves, rinsed and torn into small pieces.
- 2 tablespoons of red wine vinegar
- pepper to taste
Instructions
- Put your coined sausage into your soup pot and brown. Stirring occassionally for about 15 minutes.
- Remove the sausage. Do not drain fat.
- Add the chicken broth, both beans, and potatoes.
- Cover and for cook for 15 minutes over medium heat.
- Massage your kale pieces, scrunching it in your hands for a few minutes. This will soften the texture of the kale.
- Toss in the kale and stir it in.
- Cover and cook for 10 minutes.
- Add the smoked sausage, red wine vinegar and pepper to the pot and stir.
- Heat through.
- Serve.
Notes
Add more chicken broth for a thinner consistency.
Adapted from Alton Brown’s Christmas Soup
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