Sausage, Potato, Veggie, and White Bean Soup

It’s been cold and wet here for the past few days so I was in the mood for a big pot of soup.  I picked up some turkey Italian sausage and kale at the store then headed home to start cooking.  I added carrots, celery, and onion as well as garlic and white beans.   Both of my kids would rather it didn’t have kale but I personally love kale in soup so I threw it in there.  The soup turned out really hearty and flavorful – we all loved it, even the kids.  I ate some the next day for lunch and it was even better than the night before.

Heat the olive oil in a Dutch oven over medium heat.  Add the turkey sausage, casings removed, to the skillet.  Break up the meat with a spatula so it’s in small crumbles.  Add the onion and a dash of crushed red pepper flakes then cook for 3-4 minutes or until the meat is cooked and the onion is tender.  Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.  Add the chicken broth then season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.

Add the kale and the drained white beans to the soup.  Taste and re-season if needed.  Serve immediately.  Enjoy.

 

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Sausage, Potato, Veggie, and White Bean Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients:

2 tsp olive oil
3 turkey Italian sausages, casings removed
1/2 sweet yellow onion, diced
Dash of crushed red pepper flakes
2 carrots, peeled and diced
2 celery stalks, diced
3 yellow potatoes, peeled and diced
3 cloves of garlic, minced
8 cups of chicken broth
Sea salt and freshly cracked pepper, to taste
2 cans of white kidney beans, rinsed and drained
2 cups of kale, chopped

Directions:

Heat the olive oil in a Dutch oven over medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat with a spatula so it's in small crumbles. Add the onion and a dash of crushed red pepper flakes then cook for 3-4 minutes or until the meat is cooked and the onion is tender. Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.

Add the kale and the drained white beans to the soup. Taste and re-season if needed. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net