Kale, Bean, Potato And Sausage Soup
Published December 14, 1991
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound smoked, cooked garlic sausage like kielbasa
4 tablespoons extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound small boiling potatoes, peeled and sliced ½-inch thick
Salt and freshly ground black pepper to taste
4 cups, packed, very finely shredded kale leaves (about 1 bunch)
2 cups cooked kidney beans (see note)
Nutritional analysis per serving (8 servings)
41 grams carbs; 19 milligrams cholesterol; 361 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 14 grams fiber; 415 milligrams sodium; 16 grams protein; 3 grams sugar
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.
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.
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.
My soup had absolutely no flavor. Were I to make it again, I would add carrots and celery to the onions and use veggie or chicken stock.
Made this vegan using Abbot's Plant Based Chorizo and BonaFide vegetable stock. Excellent, and even my very picky mother liked it!
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.