Portuguese Recipe • Kale Soup with Portuguese Sausage

A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.

Ingredients

• 1 quart beef stock
• 1 quart chicken stock
• 2 (14.5 ounce) cans white beans, rinsed and drained
• ½ onion, unchopped
• 3 cloves whole garlic cloves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 sprigs fresh thyme
• ½ pound Portuguese andouille sausage, sliced
• 2 bunches kale, torn into small pieces
• 1 stalk celery, diced
• 2 carrots, chopped, or more to taste
• ¼ teaspoon garlic salt, or to taste

Cooking Directions

1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

Nutrition Facts

• calories122.4
• carbohydrateContent15.8 g
• cholesterolContent6.7 mg
• fatContent4.1 g
• fiberContent3.3 g
• proteinContent6.9 g
• saturatedFatContent1.3 g
• sodiumContent499.2 mg
• sugarContent1.4 g