arge airtight plastic container).
Soup Directions:
Sort and wash
On top of stove -- In a large soup pan crumble and brown sausage - drain.
Add to sausage, soup with water.
Cut up cabbage and add.
Bring to boil, then reduce heat & simmer.
Add \"PickaPeppa\" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Crumble sausage in a large soup pot or dutch oven, cast
Dice the onion and finely chop the garlic.
Wash the kale and remove the stems.
Peel and dice the potatoes.
Thickly slice the sausage.
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
Stir in the garlic and potatoes and cook for a further 10 minutes.
Add the kale leaves and cover with the stock.
Simmer for 30 minutes adding more stock to keep everything covered.
Season to taste and serve with crusty bread.
Shape sausage into 1-inch meatballs and place into the soup pot
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
If needed, remove sausage from casings. Lightly brown sausage; drain and set aside. While sausage is cooking, peel and cube potatoes. Put sausage, potatoes and onions in water. Let cook for about 20 minutes or until potatoes start to get tender. Add salt and pepper and simmer for 20 minutes. Wash kale, discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add butter and half and half. Simmer gently for 5 minutes.
edium-high heat. Add the sausage, and brown for about 5
f olive oil. Add the sausage and brown on all sides
ver medium-low heat, cook sausage until it has release most
Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.
In a large saucepan on high heat, cook onions in a tablespoon of olive oil and cook until almost brown (caramelized). Add garlic and turkey sausage to the onions and cook until the meat is no long pink.
Add chicken broth, kale, paprika and black pepper then reduce the heat to medium and cook, stirring occasionally, for about 10 minutes (or until the kale is tender).
ver medium-low heat, cook sausage until it has released most
Heat oil in bottom of large soup pan. Saute sausage and onion until onion is tender, and sausage is barely browned.
Add all other ingredients, except kale. Simmer until just tender.
Add kale, simmer until tender. Season with salt and pepper to taste and serve.
ccasionally.
stir in bacon, sausage, kale and beans. cook 10 to
Heat oil, fry sausage until beginning to brown, add vegetables and saute until tender and translucent-15-20 minutes.
Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
May serve topped with some freshly grated cheese.
ist with cooking spray. Add sausage and cook, breaking up meat
Cook Bacon in skillet till crisp.
Drain, Crumble, set aside.
Add onions to pan.
Cook till softened.
Add Garlic, pepper flakes, oregano, salt, and pepper.
Cook 1 minute.
Stir in vinegar.
Transfer to slow cooker.
Add broth, beans and Kale cook on low for 8 hours.
Stir in Sausage and reserved bacon.
Cook another 30 min on high till heated.
Fry sausage and bacon until done.
Place onions, garlic, kale, boullion cubes and potatoes in 1 quart of water and boil until potatoes are cooked.
Add sausage and crumbled bacon and boil with heavy cream for 5 minutes.
Add salt and pepper to taste.