Sausage, Bean & Kale Soup

Lots of stains on this page, and notes scribbled in above and below the recipe, so you know it’s one of our favorite soups!  I probably make this soup more often than any other.

1 1/2 cup dried calico beans (a mix you buy), soaked in 6 cups water
or 2 cans black beans, and one can of kidney beans, rinsed and drained.

3/4 cup chopped turkey or real ham – (can skip if  you don’t have it – just add more sausage)
8 oz. sausage, halved and cut into 1/2″ pieces
4 slices turkey or real bacon, chopped into 3/4″ pieces
1 Tbsp butter
1 1/2 cup chopped celery
1 1/2 cup chopped carrots
1 1/2 cup chopped leeks
4-5 cups chicken stock
2 Tbsp fresh, snipped rosemary or 2 tsp dried
1/2 tsp black pepper
1 bay leave
3 cups kale, rough chopped

Rinse beans and soak over night or simmer them for four hours. (If using canned beans, just rinse and drain them.)

Melt butter in a large pot. Add meats and cook 10 minutes, them remove. Add veggies and cook 10 minutes. Add meat back in, add beans, spices and chicken stock. Bring to the boil, then reduce heat and simmer for an hour. Just before serving, add the kale and cook 2 minutes more. Check salt and pepper.

My notes say: Delish to have on a winter night with hot baguettes, Good to have with Mummy and Pappa. Most tellingly: If using canned beans, only use kidney and black beans. (I think there was an unfortunate incident with garbanzo beans.)

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