Summer Kale Sausage Soup

This recipe was submitted by Steven Wilson Da Local Chef .

INGREDIENTS

3 lb. sausages, cook’s preference (I prefer spicy Italian)

2 large red onions, diced

2 large carrots, peeled and diced

2 ribs celery, diced

1 red pepper, seeded and diced

1 yellow pepper, seeded and diced

1 medium zucchini, diced

4 tablespoons olive oil

6 cloves garlic, peeled and roughly chopped

6 plum tomatoes, roughly chopped

2 cups corn, fresh or frozen

1 540 ml can chick peas, drained and rinsed

2 tablespoons paprika

1 tablespoon smoked paprika

½ teaspoon cayenne pepper

¼ cup chopped fresh basil

1 tablespoon chopped fresh thyme

3 tablespoons salt

1 teaspoon freshly ground black pepper

1 tablespoon Worchestershire sauce

2 litres vegetable or chicken stock(either home-made or store-bought)

2 litres water

1 bag Cookin’ Greens chopped kale

METHOD

  1. Grill sausages until fully cooked. Allow to cool. Chop into bite size pieces and set aside.
  2. Heat the olive oil in a large stock pot over medium-high heat. Add the onions, carrots, celery, peppers and zucchini. Cook, stirring often, until vegetables are softened.
  3. Add the garlic and cook for 1 minute. Add the tomatoes and cook for 5 minutes more, stirring frequently.
  4. Add remaining ingredients except kale. Increase heat to high and bring soup to a boil. Reduce heat to medium and add sausages. Allow to simmer, uncovered, for 1 ½ hours, stirring occasionally.
  5. Add kale and cook for 20 minutes more. Adjust seasoning to taste and serve.

 

 

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