I know Spring is not soup season, but I love soup year round. After spending some time on Pinterest I was in the mood for a Kale Sausage Soup, preferably with beans. I found a few recipes, but most of them lacked the spice so I came up with my own version of Kale Sausage Soup. It’s similar to many that I found, however I added the carrots and the extra seasoning for a little spicy Kale Sausage Soup.
At least once a week, we have soup for dinner. I’m a huge fan of broth soups. While I still love cream soups, the broth soups are much healthier. Plus, if they have any kick to them I will love it! Anything with a little spice is right up my alley.
The Kale Sausage Soup was a hit at this house. It combines some of our favorite foods of sausage, beans, and spices. It’s the perfect combination while also being light. Please check it out.
Kale Sausage Soup
- 1 lb. of Andouille Sausage (chopped and quartered)
- 3-4 Medium Carrots (chopped thin)
- 3 Cups of low sodium Chicken Broth
- 1 Can of Diced Tomatoes (undrained)
- 6 cups of coarsely chopped Kale (about 8 ounces)
- Jalapeno Salt (as needed but not necessary)
- 1 Teaspoon of Cayenne Pepper or more as needed
- Salt and Pepper to Taste
- Heat a large saucepan over medium heat. Add the sausage and carrots. Cook for 4-6 minutes, stirring frequently. Add chicken broth, tomatoes undrained, seasonings, and bring to boil over high heat.
- Stir in kale. Reduce heat and simmer until kale is tender.
- Stir in beans and cook for 8-10 minutes or until soup is cooked through.
I doubled this recipe so we could have left overs. My kids enjoyed this soup with some of their favorite toppings such as shredded cheese, and tortilla chips. There is a ton of options with this one. Enjoy!