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Kale Soup with Portuguese Sausage
Kale Soup with Portuguese Sausage
20
INGREDIENTS
  • 1 quart beef stock
  • 1 quart chicken stock
  • 2 (14.5 ounce) cans white beans, rinsed and drained
  • 1/2 onion, unchopped
  • 3 cloves whole garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 sprigs fresh thyme
  • 1/2 pound Portuguese andouille sausage, sliced
  • 2 bunches kale, torn into small pieces
  • 1 stalk celery, diced
  • 2 carrots, chopped, or more to taste
  • 1/4 teaspoon garlic salt, or to taste
INSTRUCTIONS
  1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
  2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.