Dinner Recipe: Sausage Kale Soup
8 Mar
This is my second “go to” recipe for kale (the first being Potato Kale Au Gratin). I love this soup because I can pretty much get rid of all my kale in one go without even noticing it. Before, when my primary soup experiences came from Campbell’s, I wasn’t that much of a fan. Now, however, I heart soup. We have it usually two times a week and I can’t get over how much my opinion has changed since making my own.
I’m not quite sure what to do about Walt, however. Should I just let him go to town eating soup and risk him waving his bowl over his head or make an alternative dinner? I am morally against separate dinners for a variety of reasons (laziness coming in first), so what to do?
A couple of notes about this recipe. I have made this on the stove top and the slow cooker. It probably comes out better on the stove because you can saute the onions and meat, then use the same pot to cook the rest of the food. The slow cooker, however, always wins out for me because I can cook dinner at 9am when I actually feel motivated. I’ll provide the slow cooker method because I’m also lazy about writing this blog! Finally, when using broth, I like to use broth from the same “family” as the sausage as to not piss off the animal kingdom too much.
Sausage Kale Soup
- 1-2 tbsp of olive oil
- 2-3 sausages, cook and cut up into small pieces (in a pinch I used breakfast sausages!)
- 1 onion
- 1 bunch of kale, wash and stripped from their stalks (it really reduces, so go to town)
- 1/2 cup of barley (I just throw in a handful and hop for the best)
- Salt and pepper
- 3 cups of broth
Directions*:
- Layer all ingredients in the slow cook in the order in which they appear.
- Cook high for 2 hours; Cook on low for 4 hours.
Oh, and pictured is an undercooked dumpling. But I make them better now! I’ll tell you about that later!
*I’m giving slow cooker directions because my baby is blowing rasperberries in his crib, which means I have 3 minutes to finish this blog.
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