Sausage, Bean, and Kale Soup
Yield: 8 Servings
2 Lbs. Turkey Sausage
1 Red Bell Pepper, Diced
1 Medium Yellow Onion, Diced
2 Tablespoons Olive Oil
3 Cans Cannelini Beans (15.5 Oz.)
4 cups Chopped Kale
2 Cups Fresh or Frozen Corn
2 Quarts Chicken Stock
1 Teaspoon French Grey Salt
1 Teaspoon Crushed Pink Peppercorns
2 Teaspoons City of New Orleans Seasoning
2 Bay Leaves
2 Tablespoons Apple Cider Vinegar
1 Large Russet Potato, Baked and Diced (Optional)
This soup is one of those recipes that just seems to “hit the spot” on a cold winter day, or after a long day working outside when the snow has melted but there’s still a distinct chill in the air. It’s hearty enough for a whole meal, but if your crew is especially hungry, just pair the soup with a grilled cheese sandwich, and you’ll become a hero.
Heat Olive Oil in Dutch oven placed over medium-high heat. Add crumbled sausage, bell pepper, and onion. Stir to combine, and sauté, stirring frequently, until sausage has browned.
Once browned, add beans, kale, chicken stock, salt, peppercorns, seasoning, and bay leaves to the pot. Bring mixture to a boil, then reduce heat to medium. Simmer soup, stirring occasionally, for 45 minutes. Add vinegar and potato (if using), stir to combine, and continue to cook over medium heat for another 20 minutes. Remove from heat and allow to stand for 30 minutes before serving. Ladle soup into individual bowls and serve.