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Portuguese Sausage-Kale Soup

  • 6servings
  • 55minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces turkey kielbasa, sliced

  2. 1 large onion, chopped

  3. 1 large clove garlic , chopped

  4. 1 teaspoon olive oil

  5. 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained

  6. 2 cans (13 3/4 ounces each) reduced-sodium chicken broth

  7. 4 cups water

  8. 2 carrots , sliced

  9. 1 teaspoon dried leaf marjoram , crumbled

  10. 1/2 teaspoon salt

  11. 1/8 teaspoon pepper

  12. 1/2 cup uncooked long-grain white rice

Instructions Jump to Ingredients ↑

  1. Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

  2. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

  3. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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