Tuesday, November 15, 2011

Smoked Turkey Sausage and Kale Soup

Have you ever tried Kale?  We did not ever have Kale growing up in West Texas.  
This is a new green leafy vegetable for me.  I saw all kinds of recipes for sausage and kale soup cooked many different ways.  This is my version.  This soup surpised me, it is so darn good and good for you too!  Give it a try and let me know what you think.  Sorry about the lack of photos.  This was taken on my iphone as I ran off and left my Nikkon in Texas!!  Anyway, you'll get the jest of it by this crummy photo!  

The Recipe:

Kale and Turkey Sausage Soup

1 14oz. smoked turkey sausage, cut into ¼” rounds
2 tablespoons olive oil
½ cup sweet onion, chopped
1 stalk of celery, chopped
½ cup carrot, chopped
2 cloves of garlic, minced
4 cups of no salt chicken stock
3 cups low sodium chicken broth
2 cans (15.5 oz) of cannellini beans, drained and rinsed
1 can original Rotel tomatoes
¾ cup of Muir Glen Fire Roasted Tomatoes with medium green chilies
1/8 teaspoon crushed red pepper flakes
¼ teaspoon of Tony Chachere’s Creole Seasoning
1 teaspoon dried thyme
3 cups kale, cleaned, chopped

Serves 6

Throughly wash the kale leaves.  Pull the center stock out of each leaf, (this is really tough) and roughly chop and set aside.  Cut the round of turkey sausage and chop your vegetables.  Add olive oil to large stock or soup pot and add the cut rounds of sausage. Cook over medium heat until browned a little bit on the first side.  Then stir in the chopped onion, celery and carrot.  Continue to cook over medium heat for about five minutes, now add in the garlic and cook for 1 minute, stirring constantly to prevent sticking.  Pour the chicken stock and chicken broth to the pot and stirring to deglaze the pan.  Continue adding in the beans, tomatoes with their juices, crushed red pepper flakes, Tony Chachere’s Creole seasoning and thyme.  Cook over medium heat for about 30 minutes.  Add the chopped Kale to the soup and continue to cook for another thirty minutes. 

Happy Eating!

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