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.

Step: 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.

Step: 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.

Per Serving: 122 calories; protein 6.9g; carbohydrates 15.8g; fat 4.1g; cholesterol 6.7mg; sodium 499.2mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.