Kale and Sausage Soup

Kale is a new vegetable for me.  I’ve cooked spinach, mustard greens and turnip greens, but never kale.  The taste is very mild and makes a delightful addition to soup.  My father enjoyed the soup so much, he is going to plant kale for me.

by Pat Savoie, from her friend, Debra Olsen

Ingredients

1 pkg Polish Kielbasa sausage, sliced

1 onion, diced

2 stalks celery, diced

1 small bag of baby carrots, whole or cut in half

1 quart chicken broth or chicken bouillon dissolved in water

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

4 red potatoes, cubed

1 bunch kale, chopped

2 tsp cumin

salt and pepper to taste

Method

Brown the sausage, then add the onions and celery and cook until clear

Stir in the chicken broth (I  used 1 tablespoon of chicken Better Than Bouillon in 4 cups of water.) and add carrots.  Cook about 5 minutes

Add beans and potatoes and simmer 10 minutes

Add kale and seasoning and simmer another 10 minutes.

Additional water can be added to keep a “soup” consistency

Remember, sausage and bouillon have salt.  Additional salt may not be needed.