Slice sausage into 1/4-inch rounds.
often. Add turkey sausage and kale and saute until sausage is browned and
Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
Wash and remove the stems of the kale.
Chop or tear kale into small pieces.
Put all ingredients in crockpot, exccept for the Parmesan Cheese.
Cook on low for 8 hours.
Serve topped with parmesan cheese.
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.
place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
drain and set aside to cool.
in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
heat through (do not boil).
Soak beans overnight in cold water. In morning, drain beans.
(\"OR\" used canned beans and cut down cooking time.).
In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
Bring to boil. Reduce heat, cook gently for 3 hours.
Add potatoes and 1 or 2 cups more water.
Continue cooking until potatoes are tender.
Soak beans overnight in cold water.
Drain in the morning. Add onion, sausage, kale, salt, vinegar and 9 cups water.
Bring to a boil, reduce heat and simmer 2 1/2 hours.
Add potatoes and 1 cup water.
Cook until potatoes are tender.
arge airtight plastic container).
Soup Directions:
Sort and wash
eat to low; cook until soup has thickened, whisking often. Remove
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.
This soup uses kale, but you can use
Wash and dry kale.
Microwave bacon until crisp,
Blanch the kale in boiling water for 2
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
ooking time: carrots, onions, fennel, kale, chard, mushrooms.
-Place the
f it's really lean sausage.
Cover it and simmer
Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour
Slice sausage into half moon shapes and set aside.
Heat large soup pot over medium heat.
Add sausage and saute 2 minutes. Add roasted garlic.
Saute mixture 1 minute and add broth and orzo.
Simmer.
Stir soup frequently until orzo is fully cooked, 10-15 minutes.
Clean and finely slice the kale, add to the soup along with chile flakes and cheese.
Stir until smooth and kale begins to turn bright green.
Serve with extra cheese and chile flakes.
oil. Add the kale and simmer until kale is bright green and