Here’s a soup willing to be taken in different directions by your creativity. Add potatoes or cooked beans to the mix for a minestrone kind of effect or leave out the corn and substitute potatoes or cooked beans. I make this soup in the winter also. Luckily we have locally grown kale and most of the other vegetable available at both the Northampton and Amherst Winter Farmers Markets. I use home canned or frozen tomatoes and corn. I only wish I had dehydrated celery on hand. I use celery seed in place of celery stalks, when celery is out of season. The Hot or Mild Italian Pork Sausage comes from the Manda Farm in Plainfield, MA. I buy it already frozen. It’s the best sausage I have ever eaten and it’s low fat. What a deal!
Hot Italian Sausage, Kale ‘n Vegetable Soup
- 6 – 8
- Prep time
- 25 minutes
- Cook time
- 45 minutes
- Total time
- 1 hours, 10 minutes
- Diabetic, Gluten Free
- Meal type
- Lunch, Soup
- Freezable, Serve Hot
- 1 large onion (chopped)
- 1 large red bell pepper (chopped)
- 1 cup carrots sliced (in half rounds)
- 1 cup celery sliced
- 2 tablespoons olive oil
- 1lb cooked hot Italian pork sausage (sliced in rounds)
- 4 sprigs basil or cilantro (use to garnish)
- Step 1
Prepare and chop all the vegetables for the saute step. Cut into any shapes you like. Spoon size is practical.
- Step 2
Heat the oil in a caste iron pan. Saute all the vegetables for this step until the onion starts to become clear.
- Step 3
- Step 4
Turn the heat up to medium high for about 5 minutes or until the soup is steaming hot. Turn the heat to low and cover the pot. Simmer for 30 minutes or until the vegetables are done to your liking. Taste and adjust the salt and herbs for optimum flavor.
- Step 5
Ladle the soup into bowls and garnish with sprigs of cilantro or a tablespoon of basil leaf chiffonade. If using basil leaf, garnish the individual bowls of soup at the table. Basil leaves will wilt and possibly turn dark fairly quickly, if they sit on the hot soup for any length of time. The same goes for the cilantro. Enjoy!