Sunday, November 21, 2010

Veggie Sausage and Kale soup

This is a great soup for a chilly fall day. It was my first experiment with kale in a soup. Turned out pretty well. I think.

  • 4 tbsp olive oil
  • 2 medium onions
  • 5 cloves garlic
  • 4 cups of McCormick All-vegetable bouillon (chicken flavor)
  • 2 cups water
  • 1 can chickpeas
  • 1/2 tsp rosemary
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 package Yves Sweet Italian Veggie Sausages
  • 8 carrots
  • 1 bunch kale (approx. 1 lbs)
Saute the onions in half of the olive oil until almost translucent. Add garlic and saute for an additional 2 minutes. Add stock, water, chickpeas, rosemary, salt and pepper. Simmer while you prepare the other ingredients.

Cut the sausage into 1/4" pieces and fry in remaining olive oil until browned. Chop the kale roughly and the carrots into 1/8" slices. Add these ingredients to the stock and simmer for 15 minutes until kale and carrots are cooked.

Sprinkle with Parmesan cheese and serve.

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