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Kale, Chicken Sausage and Black bean Soup

Course Appetizer, Dinner, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people

Ingredients

  • 1 tbsp EVOO
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 diced orange pepper
  • 3 cloves garlic minced fine
  • 5 links chicken sausage
  • 1 can black beans drained and rinsed
  • 2 quarts low sodium chicken stock
  • 1 tbsb kosher salt
  • 1/2 tbsp black pepper
  • 1 10 oz bag kale

Instructions

  • In a large stockpot sear the chicken sausage in a teaspoon of evoo. Remove from pot and set aside. In the same pot sauté the onion, carrot and celery and orange pepper. Cook for 5 minutes. Add the garlic. Cook for another minute. Add the kale. It might not all fit in the pot. Just add more kale as the soup progresses and the kale shrinks. Add the chicken stock. Add the chicken stock and mix. Add the black beans and stir t around. Salt and pepper to taste. Cook the soup for 20 minutes until you have all the kale in the pot and it is withered. Cook for another 20 minutes until it begins to boil. Serve with garlic bread. Bon Appetit.

Notes