Kale Soup with Portuguese Sausage Best Dishes

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Kale Soup with Portuguese Sausage

"A hearty kale and sausage soup that is very easily transformed for the vegetarians. Cooked in a gradual cooker or simmered at the range, this makes a delicious, enjoyable, and filling wintry weather dinner."

Ingredients :

1 quart pork inventory
1 quart bird inventory
2 (14.5 ounce) cans white beans, rinsed and tired
1/2 onion, unchopped
3 cloves complete garlic cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 sprigs sparkling thyme
half of pound Portuguese andouille sausage, sliced
2 bunches kale, torn into small portions
1 stalk celery, diced
2 carrots, chopped, or extra to flavor
1/4 teaspoon garlic salt, or to flavor

Instructions :

Prep : 15M	Cook : 20M	Ready in : 10H15M

Combine the red meat inventory, hen stock, beans, onion 1/2, garlic cloves, salt, black pepper, and thyme in a sluggish cooker; cook dinner on Low for eight hours to in a single day. Remove and discard the onion and garlic.
Switch sluggish cooker to 'Keep Warm' placing. Add the andouille sausage to the stock aggregate; preserve cooking until you may scent the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook dinner until the carrots are gentle, about 1 hour more.

Notes :

Try the use of a Reynolds® gradual cooker liner in your sluggish cooker for less difficult cleanup.

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