Lydia’s Sausage Kale Soup

Lydia’s Sausage Kale Soup is a gluten free soup. This recipe makes 8 servings with 406 calories, 22g of protein, and 24g of fat each. For $2.21 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is liked by 465 foodies and cooks. If you have onions, fresh rosemary, Salt & Pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Musings of a House Wife. With a spoonacular score of 87%, this dish is super. Similar recipes include Crock Pot Creamy Kale & Sausage Soup Soup (Keto, Paleo, Whole30), Kale + Sausage Soup, and Sausage Kale Soup.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

lard or bacon grease for sauteeing

3 quarts beef stock

½ stick butter

3-4 cups canned organic white beans

4 carrots, diced small

4 stalks celery, diced small

2 sprigs fresh rosemary, minced

1 Tbsp. minced fresh thyme

1 head garlic, peeled and minced

1 bunch kale, deribbed and minced or 1 bag frozen

1 lb sausage or kielbasa, cooked and cut into small cubes

2 medium to large onions, diced

1 wedge of parmesan rind

Salt and fresh cracked black pepper

Equipment:

pot

stove

Cooking instruction summary:

Heat stock pot over medium high heat and add a large dollop of lard.Saute onions for 5 minutes to soften then add carrots and celery.Cook another 6-7 minutes – you may want to turn the heat down to medium or medium low even (depends on your stove and pot) until veggies are tender.Add the kale and garlic and cook another 2-3 minutes.Add the stock, wedge of parm and the rosemary sprigs.Bring to a good simmer and let cook for 20 – 30 minutes.At this point remove the rosemary sprigs and add the remaining ingredients until all are warmed through and the butter is melted.Remove the parm rind from the soup; salt and pepper to taste.

 

Step by step:


1. Heat stock pot over medium high heat and add a large dollop of lard.

2. Saute onions for 5 minutes to soften then add carrots and celery.Cook another 6-7 minutes – you may want to turn the heat down to medium or medium low even (depends on your stove and pot) until veggies are tender.

3. Add the kale and garlic and cook another 2-3 minutes.

4. Add the stock, wedge of parm and the rosemary sprigs.Bring to a good simmer and let cook for 20 – 30 minutes.At this point remove the rosemary sprigs and add the remaining ingredients until all are warmed through and the butter is melted.

5. Remove the parm rind from the soup; salt and pepper to taste.


Nutrition Information:

Quickview
406k Calories
21g Protein
23g Total Fat
27g Carbs
23% Health Score
Limit These
Calories
406k
20%

Fat
23g
37%

  Saturated Fat
10g
63%

Carbohydrates
27g
9%

  Sugar
4g
5%

Cholesterol
55mg
19%

Sodium
1491mg
65%

Get Enough Of These
Protein
21g
43%

Vitamin A
6110IU
122%

Vitamin K
126µg
121%

Potassium
1368mg
39%

Vitamin B1
0.53mg
35%

Copper
0.67mg
34%

Vitamin C
26mg
32%

Manganese
0.65mg
32%

Phosphorus
293mg
29%

Vitamin B2
0.5mg
29%

Vitamin B3
5mg
28%

Vitamin B6
0.53mg
26%

Iron
4mg
25%

Selenium
16µg
23%

Magnesium
85mg
21%

Fiber
4g
20%

Folate
74µg
19%

Zinc
2mg
18%

Calcium
144mg
14%

Vitamin B12
0.57µg
9%

Vitamin E
0.96mg
6%

Vitamin B5
0.58mg
6%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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