Kale, Bean, Potato And Sausage Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound smoked, cooked garlic sausage like kielbasa
- 4tablespoons extra virgin olive oil
- 1medium onion, diced
- 3cloves garlic, minced
- 1pound small boiling potatoes, peeled and sliced ½-inch thick
- Salt and freshly ground black pepper to taste
- 4cups, packed, very finely shredded kale leaves (about 1 bunch)
- 2cups cooked kidney beans (see note)
Nutritional analysis per serving (8 servings)
361 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 16 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the sausage into rounds about ½-inch thick. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown. Remove the sausages from the pan, draining well.
- Step 2
Add the onion to the pan and saute over low heat until it is soft but not brown. Stir in the garlic. Add the potatoes and six cups of water. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
- Step 3
Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them. Stir the mashed potatoes back into the liquid. Season with salt and pepper.
- Step 4
Add the kale, sausage, beans and 2 tablespoons olive oil to the soup. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes. Check seasonings and serve
- Canned kidney beans, rinsed in cold water and drained, may be used. Otherwise, prepare ¾ cup dried kidney beans by soaking them in cold water for four hours or overnight, then simmering them in fresh water until tender, about one hour.
Private Notes
Comments
This was quite good! I had about 3 lbs of russets to use up, and my kale bunch made 8 cups. Used vegetable broth, smoked chicken sausage, and tons of black pepper. Didn't have kidney beans, but Great Northern worked fine. Nice versatile soup template.
I used russet potatoes instead of small potatoes. I didn't bother mashing up the potatoes. I added 1 can of chicken broth. The soup is so tasty and healthy.
Made this for my family who loved it! I also used a russet potato and didn’t smash it, and used all chicken broth instead of water. I used Hillshire Farms Kielbasa sausage and didn’t need any additional fat or oil. The rendered fat from the cooking was enough for the onions and the broth, and the sausage didn’t need the oil to brown.
Perfect way to use up sausages. Really simple and yummy, though it’s hard to believe this makes 8 servings — and with only 6 cups of water. I didn’t see the point in cooking the olive oil so I just drizzled a bit on when serving.
Used what I had available: Soy Sausage, 1 large russet potato plus 1 cup of cooked brown rice, and shredded cabbage. I wasn't sure how much flavor the "soysage" would add, so I doubled the garlic and added a tsp of cumin to the onions. Added 1 stick diced celery and about 1/4 cup of diced red pepper for more veggies. Still needed some flavor, so added 1 tsp Better than Bouliion and 1 tbsp of tomato paste. It made a hearty, tasty soup. A good foundational recipe.
Made almost exactly according to the recipe (subbed spicy andouille for the kielbasa) and it required a ton of salt to be flavorful, despite the spicy sausage. I would definitely use chicken broth instead of water next time. Otherwise a great way to use up many ingredients I had on hand!