Kale Soup

I contemplated even calling this post “Kale Soup” (even though that is exactly what it is) because I feel like the name alone is a turnoff. Kale is a healthy, crazy nutrient dense, super food. But let’s face it, it’s probably not something you jump up and down with excitement to eat. Don’t worry though, this soup isn’t one of those entirely too healthy, flavorless meals. It’s actually pretty good.

This recipe probably wouldn’t have been my first choice as a meal post. But, I am writing this because of the encouragement of my super picky, vegetable loathing, strictly meat and potatoes mother. If she actually likes this soup, it must be good!

The first time I made this my husband asked what was cooking and my response made his upper lip curl up into that “Elvis/Eww” face. In fact, my mother made that same face the first time as well (we are an honest bunch around here). Now this soup is a family favorite! My daughter LOVES this soup. In fact, if you ask her what her favorite food is, nine times out of ten she responds, “Kale Soup!” Really.

I love it because it’s super easy, only has a few ingredients, freezes well and isn’t needy. In other words, if I’m busy, I let simmer in my Dutch oven until I’m not busy and it only seems to get better. There are tons of versions of this soup. This is mine.

The main characters:

Bunch Kale chopped

1 onion chopped

3 cloves garlic minced (Use garlic powder if you’re out of fresh… I’m not fancy)

1lb tube Jimmy Dean pork sausage (I have also used Italian sausage and chicken sausage with casing removed)

4 chicken bouillon cubes (8 cups low sodium chicken broth can also be used)

8 cups water (omit if replacing bouillon cubes with broth)

1 can cannellini beans (rinsed and drained)

1 can chick peas (rinsed and drained)

(if you prefer one bean over the other, double up on one and leave the other out)

Salt and Pepper

Crushed red pepper flakes

Parmesan cheese (optional)

I make this soup in my Dutch oven. If you don’t already own one of these, click here to find out why I think you should. You can also use a large heavy pot for this.

Start by cooking sausage over medium-high heat while crumbling with a wooden spoon. You will get brown bits on the bottom of your pan. It’s OK, we like them 😉

Once most of the pink is gone, turn to medium heat and toss in the onion. Stir until onion is almost translucent. (NOTE: if you are using a sausage other than ground Jimmy Dean, you may need to drain off any excess fat first)

Then toss in the garlic and the kale. It will look like there is not enough room for all that kale. But it cooks down, so trust me.

Continue cooking on medium to medium-low heat stirring the kale until it is wilted.

Add a little salt and pepper, then pour in the water, add the bouillon cubes, beans and a dash or two of red pepper flakes. Make sure to scrape the bottom with your spoon when pouring the water in to get all those flavorful brown bits up.

Bring it back up to an almost boil, then throw the lid on, turn the heat to low and let it simmer for at least 20mins.

That’s it. Top it with some parmesan cheese and maybe some red pepper flakes.

I know this photo isn’t helping the sell any. It really isn’t a super visually appealing meal, but it tastes better than it looks. Plus, who doesn’t love a quick, one pot meal that can also freeze well?

This little kitchen creeper couldn’t even wait until it was brought to the table.