Kale Sausage soup

Theresa Pizarro

Happy New Year! Cheers to a happy, healthy, good food filled new year everyone!

After all the feasting that started in November, I must say, I am ready to eat healthier! šŸ˜‰

Isnā€™t it that we all have ā€œeat healthierā€ resolutions at the beginning of the year? Iā€™m not sure about you, but I usually stick to it up until maybe February, when chocolates call my name from every store I go to.

I like to believe that healthy is being able to eat anything in moderation, exercising in as much as is sanely possible, laughing a lot, and being with your loved ones. Singing, relaxing, having pets, and helping others (specially those who cannot pay/help you back) are good for you too!

I try to move as much as I can, walking all over, taking the stairs when possible. Since I love to cook and bake, I really have to up my exercise though. I used to trail run 2-4 times a week for 4-5 miles each time but my knee is having issues lately. However, finding knee friendly exercises are what I will be working on this year.

On the food side, letā€™s start with a Kale Soup…okay Kale and Sausage Soup! I promise you this is delicious, satisfying, and healthy. You wonā€™t feel deprived at all! Okay, well maybe if necessary, leave the thick sliced, sourdough bread slathered with butter out. šŸ¤”

Pinto beans, garlic, and bouillon powder was MIA!
  • 1 pound linguiƧa sausage, cut across into 1/4-1/8-inch thick slices
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup shredded carrots
  • 1 10oz bag of chopped kale
  • 6 cups chicken broth, homemade or low-sodium canned
  • 1 can pinto beans
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chicken bouillon powder
  • Freshly ground pepper to taste

PREPARATION

  1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 6-10 minutes. Add the onion and cook for 5 minutes. Add the garlic, potatoes, and carrots and cook for 3-5 minutes. Add the kale and beans. Cook, stirring until mixed, about 2 minutes.
  2. Stir in the chicken broth, vinegar, and bouillon powder. Bring to a boil, reduce heat, cover and simmer for about 40-45 minutes. Season with pepper. Divide among 6 bowls and serve.

Kale Sausage Soup

  • Servings: 6
  • Difficulty: easy
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A light and healthy but filling dinner, specially when served with crusty bread.

Ingredients

  • 1 pound linguiƧa or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup shredded carrots
  • 1 10oz bag of chopped kale
  • 6 cups chicken broth, homemade or low-sodium canned
  • 1 can pinto beans
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chicken bouillon powder
  • Freshly ground pepper to taste

Directions

  1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 6-10 minutes. Add the onion and cook for 5 minutes. Add the garlic, potatoes, and carrots and cook for 3-5 minutes. Add the kale and beans. Cook, stirring until mixed, about 2 minutes.
  2. Stir in the chicken broth, vinegar, and bouillon powder. Bring to a boil, reduce heat, cover and simmer for about 40-45 minutes. Season with pepper. Divide among 6 bowls and serve.

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