Kale, White bean and Sausage Soup

Kale, White Bean and Sausage Soup

I got this recipe through the food co-op - the original recipe is here
But of course I made a few changes.

14 oz package of smoked sausage, sliced
1 bunch kale, torn into pieces
1 can canellini, drained and rinsed
1 can pinto beans, drained and rinsed
10 cups water with chicken soup base added to make broth
2 cups carrots diced
1 1/2 cup celery diced
3 tsp minced garlic
1 cup diced onion
1/2 tsp red pepper flakes
2 bay leaves
1/4 cup red wine vinegar
2 tbsp olive oil
2 medium potatoes, peeled and diced

In a large soup pot, add the olive oil and sausage.  Cook until the sausage is browned.
Add carrots, celery, onion, garlic, red pepper flakes and bay leaves  Saute until the vegetables just start to get soft (about 7-10 min).  Add the kale and let it cook down.  Add the beans and broth.  Let simmer until flavors are blended. Stir in the red wine vinegar.
My soup was fairly salty so I added a couple potatoes diced to help absorb the salt.  I liked the potatoes in it so probably will add then again.  Could have used a few more - or some pasta too.

Makes about 16 cups. 

Marinated Vegetable Salad

1 can kidney beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can garbanzo beans or black-eyed peas, drained and rinsed
1 can corn, drained
1 cup frozen peas
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup celery, diced

Dressing
3/4 cup white vinegar
1/2 cup sugar
2 Tbsp oil
2 tsp water
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp paprika

Mix vegetables all together in a large bowl (use something that you can cover tightly because this has to refrigerate)
Mix together dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 4 hours - best if overnight.

Serves about 12 people - keeps well and gets better as it gets older.


I sometimes vary it and use cumin and chili powder in place of the paprika to give it a southwest flavor. Can use any combination of beans if you want.