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Sausage, Bean, and Kale Soup

February 3, 2016

 

This hearty, warming soup has become a favorite in our home, especially on cold winter days!  You can alter the ingredients to make it thicker like a stew or thinner like a soup, depending on what you like.  For a soup, add the full amount of broth and only one can of beans; for a stew add less broth and more beans or barley.

 

We have found that the best pork sausage for this recipe is the mild Italian sausage from Harmon's. They grind the sausage and add the spices right there in their meat department, so it tastes fresh and delish!

 

SAUSAGE BEAN AND KALE SOUP

 

1 lb. Italian pork sausage

1 medium onion, diced

2-3 cloves fresh garlic, minced

2 cartons (32 oz.) organic chicken broth

2 cans organic pinto beans, rinsed

1 can organic diced tomatoes

½ cup barley

1 large carrot, diced

½ tsp. sage

1/8 tsp. rosemary

¼ tsp. coarsely ground pepper

4 cups chopped fresh kale

 

Brown sausage and onion in a skillet.  Add garlic when meat is almost done and sauté for 1 minute longer.  Drain excess fat from pan.  Transfer meat to a large pot and add broth, beans, tomatoes, barley, carrots, and spices.  Bring soup to a boil.  Reduce heat and simmer covered for 30 – 40 minutes.  Stir in kale and simmer for another 5 -10 minutes.

 

 

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