Sausage, Kale, and Bean Soup

Sausage, Kale, and Bean Soup Recipe
Photography: Randy Mayor; Styling: Katie Stoddard
Cajun smoked sausage fires up a simple five-ingredient soup with smoky spice. Serve with crusty bread for a complete meal.
4

Worthy of a special occasion

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

December 2003
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