Sausage Kale Soup

This recipe is from Taste of Home Soups - 2008

Ingrediants:

3/4 cup chopped onion
2 garlic gloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound reduced fat fully cooked Polish sausage or turkey kielbasa, sliced

Directions:

In a large saucepan or Dutch Oven, saute onion and garlic in oil until tender. Add the brother, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Using a potato masher, mash potatoes slightly. Add kale, beans and sausage; cook over medium-low heat until kale is tender.


We tried this recipe last night for the first time. We used a full pound of kielbasa, because it is one of our favorite kinds of meats. We had french bread with it.

My husband and I both gave this dish a 2 out of 5. It was bland, kale isn't the most flavorful vegetable and there was a lot of it in ratio to the rest of the ingrediants.

We felt that using spinach might have tasted better.

This dish is similar to the kielbasa potato chowder, but isn't nearly as good.