The mornings are becoming frigid... as are the nights. This morning in particular is a cold and rainy Sunday. Leo has refused to get out of bed, even to eat breakfast!
The weather leaves me craving warmer and often more hearty foods.
As you may know (or have noticed) I like all of my foods mixed together-- I tend to disgust those people who enjoy their foods neatly separated on their plates. Thus, one bowl wonders, like soup, tend to fit the bill for me!
Last night I decided to make a Kale soup. I tend to look at recipes, but then I am always too impatient to go shopping for ingredients/ I like to improvise so I used the basis of Rachael Ray's Chourico an Kale soup
My version wound up something like this:
Kale and Italian Sausage Soup:
* 1 Tablespoon olive oil
* 2 medium onions, chopped
* 2 white potatoes, chopped (I left the skin on, feel free to peel if you prefer).
* 8 cloves of garlic, diced
* 1.5 quarts chicken broth
* 1 -20 oz bag of frozen chopped kale (fresh would be ideal but..)
* 1 pound italian sausage (I used sweet, but hot would also be delicious), cut into bite sized chucks
* 1 carrot
* kernels from 1 ear of corn
* 1 cup frozen peas
* 1 can (~14.5 oz) of pinto beans
* 1 can (14.5 oz) diced tomatoes
* 2 bay leaves
* black pepper
- In a large pot or crockpot, saute chopped onions and potatoes in olive oil until tender.
- If using fresh kale add this in to the pot, and with bay leaves and garlic. If using frozen just add in the ba leaves and garlic.
- In a large pot or crock pot add in everything else.
- I simmered mine on low over night. If you are in more of a time crunch cook at a rolling boil and then cook at medium until potatoes are tender.