Portuguese Sausage-Kale Soup

2018-11-22
  • Yield : 6 servings (10 cups)
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
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Ingredients

  • 6 ounces turkey kielbasa, sliced
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 1 teaspoon olive oil
  • 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
  • 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
  • 4 cups water
  • 2 carrots, sliced
  • 1 teaspoon dried leaf marjoram, crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked long-grain white rice

Method

Step 1

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

Step 2

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Step 3

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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