Kale Soup

ImageSo simple. So healthy. So good.

You’ll need:

  • medium onion, chopped
  • a couple of carrots, sliced or diced
  • clove of garlic, minced
  • a couple of small potatoes, medium diced
  • can of diced or stewed tomatoes
  • quart of chicken stock ( College Inn box is good.)
  • bunch of kale, leaves stripped from stalks and chopped
  • about a quarter to a half pound of kielbasa, sliced or diced
  • salt, pepper, red pepper flakes

Directions:

  1. Saute the onions and carrots in a little olive oil. If you have a parsnip, you should add that too.
  2. When the onions and carrots start to soften, add the garlic. Cook for a minute or two more.
  3. Season with salt, pepper, and a shake of red pepper flakes.
  4. Add the chicken broth and tomatoes ( with their juice.) Bring to a boil.
  5. Lower the heat to strong simmer and add the potatoes.
  6. Once the potatoes are just about cooked, add the kielbasa.
  7. The last thing to add is the chopped kale. It will take about five or ten more minutes at a strong simmer to soften the kale, while leaving a little bit of a bite. Check for seasoning.
  8. Serve with grated or shaved Parmesan cheese.

We like kielbasa in kale soup, but you can add either red or white kidney beans instead, or use both!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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