Kale Soup With Portuguese Sausage - cooking recipe

Ingredients
    1 quart beef stock
    1 quart chicken stock
    2 (14.5 ounce) cans white beans, rinsed and drained
    1/2 onion, unchopped
    3 cloves whole garlic cloves
    2 teaspoons kosher salt
    1 teaspoon ground black pepper
    2 sprigs fresh thyme
    1/2 pound Portuguese andouille sausage, sliced
    2 bunches kale, torn into small pieces
    1 stalk celery, diced
    2 carrots, chopped, or more to taste
    1/4 teaspoon garlic salt, or to taste
Preparation
    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.
    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.

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