Easy Sausage and Kale Soup

This cold snap in Seattle has me looking for ways to get warm and I can think of no better way than soup. I had a few items in my arsenal that looked soup worthy like kale, stock, potatoes and white beans but wanted to add a hearty component. I remembered a soup I saw on Martha Stewart's website and poked around for a few minutes until I found it. Here is her version of the Sausage and Kale Soup. 

This simple recipe is very versatile. You can omit the sausage or use a vegetarian version for a meatless soup. You could swap the kale for swiss chard, omit the beans or even add some crispy bacon. It is creamy from pureeing part of the potatoes and broth without the addition of heavy cream. A warm satisfying soup with minimal effort.

 

Sausage and Kale Soup

Serves 4-6 

1 onion minced

1 tablespoon plus a drizzle olive oil

2 cloves of garlic minced

1/4 teaspoon red chili flakes

64 oz chicken or vegetable broth 

1lb of Yukon Gold  or fingerling potatoes cut into 1/2 inch pieces

1 can canellini beans drain and rinsed

1 bundle of dinosaur kale chopped - remove the large stems

12oz of chicken sausage links sliced into rounds (I love the Applegates Organic Fire Roasted Red Pepper Sausage)

Heat a large pot to medium and add 1 tablespoon of oil and onions. Cook onions until soft and translucent. About 5 minutes. Add garlic and red pepper flakes - cook until fragrant about 2 minutes. Add stock and potatoes and bring to a boil. Reduce to simmer and cook until potatoes are tender, about 15 minutes. 

While soup is simmering, heat a skillet to medium high and add small drizzle of olive oil. Add the sausage and saute until slightly crispy. Remove from heat. 

Puree 1/2 of potato/broth mixture in a blender and return to remaining soup. Add beans, kale and browned sausage and return to a boil. Reduce to a simmer and cook for another 15 minutes. 

What’s For Lunch - Red Beans and Rice

This week we had a hard time deciding what we wanted to make for our lunches. The weather here in Seattle is pretty dreary with a side of cloudy sun. Not the weather to inspire fresh salads. But not quite soup weather either - I don't want to encourage this weather. I opted for an old easy favorite - Red Beans and Rice. 

This recipe is so easy and so tasty. It remains vegetarian with any tasty vegetarian sausage. I use a locally made vegetarian sausage called Field Roast. They don't have an andouille sausage so I used the Mexican Chipolte version. It is really spicy and flavorful.

Red Beans and Rice

Serves 5

• 1 can red beans - drained, rinsed and partially mashed
• 6 oz vegetarian sausage - andouille flavor preferred chopped
• 2 tablespoon olive oil
• 1 yellow onion chopped
• 3 stalks of celery chopped
• 1 bell pepper chopped
• 2 teaspoon Cajun seasoning 
• 1 teaspoon oregano
• 2 cloves garlic minced
• 1/4 cup water
• 1 can diced tomatoes
• salt and pepper to taste
• 4 cups cooked long grain brown rice

Heat oil in a large skillet over medium-high heat. Add bell pepper, celery and onion mix to pan; sauté until soft and translucent.

Add sausage and cook about 4 minutes until brown. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil.

Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; season with salt and pepper to taste. Serve over rice.

I also made a quick tomato, cucumber, red onion salad for more vegetables and a crisp tangy contrast to the spicy main dish. 

Tomato, Red Onion and Cucumber Salad

• 1 cucumber peeled and sliced thin
• 1/2 red onion sliced thin
• 1 pint cherry tomatoes sliced in half

Mix all together in a bowl.

 In a seperate bowl whisk - 

• 2 tablespoons olive oil
• 2 teaspoons dijon mustard
• 4 tablesppons lemon juice
• salt and pepper to taste

 Pour over vegetables and toss together. 

I like to serve this meal with cornbread on the side. Enjoy!!