Sausage Soup
This sausage soup offers a comforting and hearty meal, packed with savory beef smoked sausage, tender potatoes, white beans, and vibrant kale. It is the perfect dish to warm you up on a chilly day.
Ingredients
- Beef smoked sausage 14 ounces, sliced into bite-sized rounds
- 1 large onion finely diced
- Italian seasoning 1 teaspoon
- Black pepper pinches to taste
- Ground white pepper ½ teaspoon
- Garlic 4 cloves, minced
- Russet potatoes 3 small, peeled and diced into ½-inch cubes
- Chicken stock or broth 6 cups
- Organic navy beans 2 cans, 15 ounces each, drained and rinsed
- Kale 2 cups, roughly chopped
- Fresh parsley 1 tablespoon, chopped
- Lemon ½ teaspoon, a tiny squeeze
Instructions
- Begin by preparing all ingredients, ensuring they are organized and ready to use.
- In a large soup pot, heat over medium-high heat and add the slices of beef smoked sausage. There is no need for added oil, as the sausage will release its own fat. Allow the sausage to sear for a few minutes until browned on both sides.
- Add the diced onion to the pot, followed by the Italian seasoning, black pepper, and white pepper. Sauté together with the sausage until the onions become soft and golden. Stir in the minced garlic and cook until fragrant.
- Incorporate the diced potatoes into the pot, followed by the chicken stock (or broth). Cover the pot with the lid slightly askew, and simmer gently for approximately 12 minutes.
- After 12 minutes, add the rinsed navy beans and stir to combine. Let the soup continue to simmer for another 10 minutes, or until the potatoes are tender.
- Remove the soup from heat and stir in the chopped kale, allowing it to wilt into the hot broth. Add the parsley and a small squeeze of lemon to enhance the flavor with a subtle brightness.
- Ladle the soup into bowls and serve with bread, if desired.