Kale Sausage Soup

Kale Sausage Soup

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

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:

  • 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

Directions:

  1. 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.
  2. Stir in kale. Reduce heat and simmer until kale is tender.
  3. 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!

Jalapeno Popper Dip

Jalapeno Popper Dip

Do you need that awesome dip to share at a party?  One that is easy to make with very little prep time. How about one that has a spicy kick to it?  Look no further than the jalapeno popper dip or as I like to call it my ultimate jalapeno dip.  If you google jalapeno popper dip, you will find tons of recipes.  There’s a lot of similarities to all of them including this one, however I believe the crunchy topping is the key to this jalapeno popper dip, as well as the fresh parmesan and panko bread crumbs!

Ingredients:

  • 2 (8 ounce) packages of cream cheese
  • 1 cup of mayonnaise
  • 1 (4 ounce) can of green chilies
  • 1 (4 ounce) can of diced jalapeno or 2 fresh jalapenos diced
  • 1 Cup of fresh Parmesan/Reggiano mix
  • 3/4 cup of Italian seasoned Panko bread crumbs (or as much as you choose)
  • 1 cup of crushed multi-grain crackers and Ritz crackers (the multi-grain adds a great texture to the topping)

Directions:

  1. In a large mixing bowl, stir together the cream cheese and mayonnaise until smooth.  This can take some time to get smooth.  Stir in jalapenos and green chilies. Pour and spread mixture into a Pyrex or Corning ware dish approximately 2.2 quart or you can use a pie plate.
  2. Add the fresh parmesan covering the entire jalapeno popper dip. Next, sprinkle the bread crumbs evenly over the jalapeno popper dip.
  3. If planning to bake later, cover and place in the refrigerator. When ready to bake, place the dip uncovered in a preheated oven of 350 degrees.  Cook approximately 15-20 minutes or until bubbly and a little browned on top.  Serve with crackers, tortilla chips, or wheat thins.

Enjoy!