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Andouille, Kale, White Bean & Potato Soup. A great Fall-Winter Soup!

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ANDOUILLE, KALE, WHITE BEAN, & POTATO SOUP......MMMMM EXCELLENT!

Ingredients; I use mostly organic prepared ingredients because they contain far fewer ingredients/additives and generally no wheat or other gluten laced additives.

1 lb of 1/4" sliced organic Andouille Sausage. I used the Uncle something or another brand that's readily available.

8 cups of low sodium organic chicken broth

1 head Kale washed, chopped in strips and remove tough stems

4 roma tomato's, drained, seeded, and diced

2 cans of white beans washed and drained

1 large white onion chopped

3 garlic cloves chopped

Kosher salt at the end so not to over salt

Fresh ground black pepper to taste

2-3 cap fulls of balsamic or red wine vinager

2 thick cut Russett Potato's or Yukon Gold (Wait a little longer to add the Yukon as they are much softer...much tastier as well)

Directions:

Brown sausage in large soup pot

Add chopped onion to pot and saute on low heat until soft and translucent, a few mintues

Add garlic and potato chunks and sautee for 2 minutes

Add Kale and sautee for 2-3 minutes stirring until wilted evenly coated

Add chicken broth and vinegar and bring to a medium boil and then lower heat and simmer with cover
for 40 min.

Add chopped tomato, white beans, and kosher salt and simmer covered for 20-30 minutes or until desired doneness.

Serve with warm crusty bread or corn bread. Enjoy!

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