Sausage Kale Soup Recipe

Who is to decide a what a recipe is called? Wouldn’t be easier to set up a recipe governing body so we could know what really is in a Sausage kale soup?

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Ingredients

• 1lb / 500g Beans
• 2 medium Onions (diced)
• 1 big Carrot (diced)
• 2 stalk Celery (diced)
• 1 teaspoon Salt
• 1 clove Garlic
• 1 teaspoon Black pepper (optional)
• 1 Tomato
• 1 teaspoon Paprika (optional)
• 4 Sausages
• 2 qt / 2l Water
• 1lb / 400g Carrot
• 1lb / 400g Kale
• Optional vegetables:
  • Brussels sprouts
  • Broccoli

How to make Sausage kale soup

1. Soak the beans according to instructions on packaging and belief.
2. Pour oil into a saucepan and heat it up.
3. Add the diced onion, celery, carrots and salt then mix them together well.
4. Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
5. Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes.
6. Add garlic, black pepper, and tomato then mix them well. Cook it until garlic gives out its scent for about 2-5 minutes.
7. Add paprika, sausage and the beans.
8. Fill it up with water so the ingredients are all submerged, put the lid on and simmer it for about 60 to 90 minutes depending on the beans.
9. About 15 minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli. Put the lid back on then turn the heat up and bring it to boil.
10. When the soup starts to boil, lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
11. Take it off heat and let it cool down a bit before serving, for about 20 minutes.

Enjoy!

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Sausage Kale Soup Recipe

Who is to decide a what a recipe is called? Wouldn’t be easier to set up a recipe governing body so we could know what really is in a Sausage kale soup?

Course Main Course, Meal, Soup

Cuisine Dairy free, Gluten free, Italian, Mediterranean, Sugar free recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours

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Ingredients

• ▢ 1 lb / 500g Beans
• ▢ 2 medium Onions diced
• ▢ 1 big Carrot diced
• ▢ 2 stalk Celery diced
• ▢ 1 teaspoon Salt
• ▢ 1 clove Garlic
• ▢ 1 teaspoon Black pepper optional
• ▢ 1 Tomato
• ▢ 1 teaspoon Paprika optional
• ▢ 4 Sausages
• ▢ 2 qt / 2l Water
• ▢ 1 lb / 400g Carrot
• ▢ 1 lb / 400g Kale

Optional vegetables:

• ▢ Brussels sprouts
• ▢ Broccoli

Instructions

• Soak the beans according to instructions on packaging and belief.
  
• Pour oil into a saucepan and heat it up.
  
• Add the diced onion, celery, carrots and salt then mix them together well.
  
• Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
  
• Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes.
• Add garlic, black pepper, and tomato then mix them well. Cook it until garlic gives out its scent for about 2-5 minutes.
  
• Add paprika, sausage and the beans.
  
• Fill it up with water so the ingredients are all submerged, put the lid on and simmer it for about 60 to 90 minutes depending on the beans.
  
• About 15 minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli. Put the lid back on then turn the heat up and bring it to boil.
  
• When the soup starts to boil, lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
• Take it off heat and let it cool down a bit before serving, for about 20 minutes.
  

Notes

Enjoy!

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