Sausage and Kale Soup

Kale is a superfood that is abundant in nutrients and antioxidants which help support our immune systems. Many farmers in Frederick County grow this amazing leafy green and you will commonly find it available in late spring, early summer, and late fall.

There are so many ways to prepare and kale! One great way to enjoy this nutrient dense leafy green vegetable is in soup.

Ingredients

• 1 pound smoked kielbasa or polish sausage, cut into 1/4 inch slices

• 3 medium potatoes, diced into 1/2 inch pieces

• 2 medium onions, chopped

• 2 Tablespoons of vegetable or olive oil

• 1 bunch of kale, trimmed from stem and torn into pieces

• 4 cloves garlic, minced or 1 teaspoon granulated garlic

• 1/4 teaspoon pepper

• 1/4 teaspoon salt

• 2 bay leaves

• 1 can (14.5 ounces) diced tomatoes undrained

• 1 can (15 ounces) garbanzo or cannellini beans, rinsed and drained

• 4 cups or 32 ounces of chicken broth (1 carton)

Instructions

1. Add oil to a medium large pot set to medium high heat. Cook sausage, potatoes, and onions until sausage is heated through, stirring occasionally.

2. Add kale; cover and cook 2-3 minutes until kale is wilted. Add garlic and cook 1 minute longer.

3. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for about 15 minutes or until potatoes are tender.

Download our fact sheet to learn more about incredible benefits of kale and how to prepare it.