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Sausage, Kale, and Bean Soup

Photography: Randy Mayor; Styling: Katie Stoddard
Yield

4 servings (serving size: 1 3/4 cups)

Cajun smoked sausage fires up a simple five-ingredient soup with smoky spice. Serve with crusty bread for a complete meal.

Ingredients

  • 4 ounces Cajun smoked sausage, chopped (such as Conecuh)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 6 cups coarsely chopped kale (about 8 ounces)
  • 1 (16-ounce) can navy beans, drained and rinsed

Nutrition Information

  • calories 280
  • caloriesfromfat 29 %
  • fat 9 g
  • satfat 3.2 g
  • monofat 3.8 g
  • polyfat 1.4 g
  • protein 17 g
  • carbohydrate 33.6 g
  • fiber 2.8 g
  • cholesterol 20 mg
  • iron 3.4 mg
  • sodium 924 mg
  • calcium 153 mg

How to Make It

  1. Heat a large saucepan over medium-high heat. Add smoked sausage to pan; cook 2 minutes, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale. Reduce heat, and simmer 4 minutes or until the kale is tender. Stir in beans, and cook 1 minute or until soup is thoroughly heated.