Kale, Sausage & Vegetable Soup
This hearty soup is chock full of wholesome goodness like kale, carrots, mushrooms and brown rice. I always make a huge batch so I have plenty leftover for lunches during the week.
Ingredients
- 1 pound uncooked gluten-free spicy chicken Italian sausage links
- 1 yellow onion chopped
- 6 cloves garlic thinly slivered
- 3 stalks celery sliced
- 3 large carrots sliced
- 8 ounces sliced mushrooms
- 2 large bunches kale rinsed well and chopped into bite-sized pieces (I leave the stems on but you can remove them if you prefer)
- 6 cups chicken or vegetable stock or bone broth of your choice
- A handful mixed minced fresh herbs (I used thyme, oregano, basil and rosemary)
- 2 cups cooked brown rice
- Salt and pepper to taste
Instructions
- Drizzle some olive oil, about a tablespoon, in a large stockpot and place over medium heat. Pinch small lumps of sausage out of the casing to make small meatballs and add to the hot oil. Brown on all sides and remove from the pan and set aside.
- Add the onion, garlic, celery, carrots and mushrooms to the pan and sauté for about 10 minutes, or until the onion is translucent and the veggies begin to soften.
- Return the sausage to the pan and add the kale, stock and minced herbs. It will seem like a lot of kale, but it will shrink. Bring to a simmer.
- Reduce heat, cover and simmer for about 30 minutes or until the kale is tender. Stir in the cooked brown rice. Taste for seasoning and add salt and pepper to taste.
Nutrition
Calories: 255kcalCarbohydrates: 33gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 102mgSodium: 805mgPotassium: 744mgFiber: 3gSugar: 7gVitamin A: 7146IUVitamin C: 28mgCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was!