Soup's On! Sausage Kale Soup

More winter here means more hot, healthy soups on the menu.  We love to warm up with a bowl of soup.
This soup's flavor comes from the Italian sausage links.  The spicier the seasoning in the sausage,
the better the soup! We love a little heat in our soups.  You can adjust the heat to suit your taste.  Kale is a main stay in this recipe.  It is full of nutrition and flavor.

Sausage Kale Soup

Ingredients
  1 pound uncooked Italian sausage links
  3/4 cup chopped onion, or 1/2 large onion
  3 bacon strips, diced
  2 garlic cloves, minced
  2 cups water
  1- 1/2 cans (14-1/2 ounces each) chicken broth
  2 cups diced potatoes, or 4 medium
  2 cups thinly sliced fresh kale, 2 stalks
  1/3 cup heavy whipping cream
If you want more heat, sprinkle some red pepper flakes into each serving bowl to taste.

Directions:
Preheat oven to 325°. Place the sausages in a ungreased 15x10x1-in. baking pan; pierce casings. Bake 15-20 minutes or until fully cooked. Drain; set aside to cool.
Meanwhile, in a saucepan, saute onion and bacon 3 minutes or until onion is tender. Add garlic; saute 1 minute. Add water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.
Cut sausages in half lengthwise, then into 1/4-in. slices. (I browned them again). Add kale, cream and sausage to soup; heat through (do not boil). Yield: 8 servings (2 quarts).
This was modified from the original recipe.
Originally published as Sausage Kale Soup in Quick Cooking March/April 1999, p52
Printable version: Sausage Kale Soup

Cook bacon in dutch oven.

Preheat oven to 325 degrees.  Place sausage in ungreased baking pan;

pierce casings and bake 15-20 minutes until fully cooked. 

Chop onion and mince garlic.

Add onion to cooked bacon and saute until it is tender.

Add garlic and saute 1 minute.

Peel and dice 2 cups of potatoes.

Add water.

Add chicken broth.  I use more broth than the original recipe called for

which was 1- 14 oz. can.  (I like a lot of stock in my soups.)

Add diced potatoes.

Bring to a boil.  Reduce heat; cover and simmer 20 minutes

until potatoes are tender.

Prepare kale by washing and removing leaves from stem.

How to Prep and Clean Kale:

For large leaves, cut away the center stalk. You can cut away just the base for smaller, more tender leaves. 

Trim any bruised leaves.

Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. 

This washing step is key because kale can be gritty if not washed well.

Tear into pieces; 12 ounces kale equals about 12 cups torn or chopped, or four servings.

from http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-kale/

Thinly slice the kale.

Cut sausages in half lengthwise, then cut into 1/4-inch slices.

We browned the cut sausage on the stove to add extra color and flavor.

Add the sausage to the ingredients in the dutch oven.

Add the kale and heat through.  Do not over cook.

The kale retains its nice bright green color.  Beautiful!

Add the heavy cream and heat through. 

Again, do not boil.

This makes 2 quarts of delicious soup, bursting with flavor in each spoonful.

 Enjoy!

Kale, a super food!

The good: One cup of kale provides 89% recommended daily requirement of Vitamin C, 354% of Vitamin A, and 9% of Calcium. This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2462/2#ixzz2qwoDH4bD


Although kale has been cultivated for more than 2,000 years, American cooks seem to just now be taking it seriously as something more than a garnish. It's a good thing they are, because kale has the health advantages of a cruciferous vegetable in lowering cancer risk, and it's also an excellent source of vitamins A, C, and K and a very good source of fiber, potassium, and calcium. Kale is a member of the cabbage family and has a cabbage-like flavor. It thrives in cold climates and is in season in the winter months, although it is available year-round and can be grown in warmer climes as well. Kale leaves are long and frilly, with a tough center stalk, and can vary in color and texture (see varieties below). Kale can be used similarly to spinach. The kale chips below are trendy and fun to eat, and but also try kale boiled, sauteed, and slow-simmered.
from http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-kale/