Soups and stews are such satisfying meals during the winter. I love the flavors in this soup so much that I have made a version of this three times in the last month. The recipe started with just spicy sausage, white beans and kale in chicken broth, but I have kept adding vegetables each time. This time around it was not a looker. We had purple cabbage that I wanted to eat up, so I added it in, and it definitely turned the whole soup a crazy color. I think I will stick with green cabbage in the future (unless it's Halloween). Some soups require lots of time for the flavors to develop, but the spicy sausage and chicken stock immediately give this soup a shot of flavor, so it is pretty quick to make.
Sausage, Bean and Vegetable Soup
2 T olive oil
1 lb spicy sausage
1 carrot, finely chopped
1 onion, finely chopped
2 ribs of celery, finely chopped
1/2 cabbage, thinly sliced
1 bunch of kale, torn into bite size pieces
4 cups chicken stock
2 cups of white beans
Heat up oil in a Dutch oven and brown the sausage. Remove the sausage, and add the carrot, onion, celery and cabbage to the pot. Cook until tender (about 30 minutes). Add the kale, chicken stock and white beans. Cook until the kale is tender (15-30 minutes).
This post is part of Sunday Night Soup Night.
3 comments:
This looks like a filling hearty soup just the sort of thing we love to eat here in chilly rural Normandy.
Will try it soon.
I enjoy hearty soups in the winter. Sometimes, a soup like this with a salad fills us up, as dinner.
Look at all of those wonderful veges! This looks really tasty. Thanks for sharing with Sunday Night Soup Night!
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