Name: Hearty Sausage Soup with Potatoes, Beans, and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 (14 oz) package beef smoked sausage, sliced into bite-size rounds; 1 large onion, diced; 1 tsp Italian seasoning; ½–1 tsp black pepper; ½ tsp ground white pepper; 4 cloves garlic, minced; 3 small russet potatoes, peeled and diced (~½” cubes); 6 cups chicken stock or broth (or beef/vegetable stock); 2 (15 oz) cans navy beans, drained and rinsed; 2 cups roughly chopped kale; 1 tbsp fresh parsley, chopped; ½ tsp lemon juice

Description

This Hearty Sausage Soup with Potatoes, Beans, and Kale is a warm embrace on chilly evenings, combining delightful flavors and essential nutrients.

Ingredients

Scale

1 (14 oz) package beef smoked sausage, sliced into bite-size rounds
1 large onion, diced
1 tsp Italian seasoning
½–1 tsp black pepper
½ tsp ground white pepper
4 cloves garlic, minced
3 small russet potatoes, peeled and diced (~½” cubes)
6 cups chicken stock or broth (or beef/vegetable stock)
2 (15 oz) cans navy beans, drained and rinsed
2 cups roughly chopped kale
1 tbsp fresh parsley, chopped
½ tsp lemon juice

Instructions

Start by preparing all your ingredients to ensure a smooth cooking process. Begin with dicing the potatoes into bite-sized pieces – about half an inch cubes work well. This size will allow the potatoes to cook evenly and blend perfectly with the other ingredients. Next, chop the kale into manageable pieces and mince the garlic. Don’t forget to slice your beef smoked sausage into rounds, making it easier to brown in the pot.
Heat a large soup pot over medium-high heat—there’s no need to add oil since the sausage will release its own fat. Once the pot is hot, place the sausage slices in a single layer. Allow them to sear for a few minutes without stirring, which helps to develop a nice brown crust. Flip them occasionally until they are browned all over; this step adds depth to the soup’s flavor.
Once the sausage is perfectly browned, add the diced onion to the pot along with the Italian seasoning, black pepper, and white pepper. Cook this mixture, stirring occasionally, until the onions turn translucent and soft. This should take about 5 to 7 minutes. Add the minced garlic towards the end of this cooking period, sautéing for an additional minute to release its aromatic qualities without burning it.
Now it’s time to bring the heart of the soup into play. Stir in the diced potatoes, ensuring they are coated with all the flavorful goodness from the pot. Next, pour in the chicken stock or broth, bringing everything to a simmer. Allow the soup to cook gently for about 12 minutes, partially covered, which helps to retain moisture while preventing splatter.
After the initial simmer, it’s time to incorporate the navy beans. Carefully stir them into the pot, allowing the soup to continue simmering for an additional 10 minutes. This will let the flavors meld together beautifully while the potatoes become tender and inviting.
With your soup simmering away, it’s time to add the last touches. Remove the pot from heat and gently stir in the chopped kale, fresh parsley, and a splash of lemon juice. The heat will wilt the kale while preserving its bright color and nutritional benefits. Give it a final stir and let the mixture sit for a few minutes before serving; this allows all the flavors to come together harmoniously.

Notes

For a creamier soup, consider adding a splash of heavy cream or half-and-half at the end. If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup

Nutrition

Calories: Approximately 350 per serving
Sodium: 900 mg
Protein: 22 g