Several years back on a bitterly cold December Saturday, we moved into our home. With a six month old baby, two stressed-out dogs, an overpacked U-haul, and inherited grime in the kitchen and bathrooms, cooking was the last thing on my mind that weekend.
My dear grandmother arrived that morning to tend to our daughter while we cleaned, hauled, moved, and unpacked. Gram did not come empty handed. She supplied us with food for the weekend... fresh baked rolls, brownies, pickled beets, and several jars of her sausage and kale soup. The home cooked goodies, especially the soup, was a comfort that weekend as we tackled new ownership of an old and unexpectedly drafty house.
It's now a staple in our fall/winter menu. Perhaps we both love this soup as a remembrance of my grandmother's kind gift of comfort on that cold December Saturday. Years later, our home is no longer drafty and thankfully grime-free, but this soup still warms our souls as it did on moving day.
Sausage and Kale Soup
1 lb. bulk pork sausage (regular, sweet Italian, or hot Italian)
2 medium onions, chopped
2 TB olive oil
2 garlic cloves, chopped fine
3 cans (14.4 oz each) chicken broth
2 cups water
3 chicken bouillon cubes
1/2 lb. fresh kale, chopped
3 medium potatoes, peeled and chopped
1 or 2 cans kidney beans, rinsed and drained
Over medium heat, cook the sausage and onion in the olive oil, stirring as needed. Cook until the sausage is brown about 5 minutes. Drain the oil if needed. Add the garlic and cook for 1 minute. Add broth, water, bouillon, and kale to the sausage mixture. Bring to and boil. Reduce heat to a simmer and cook for 1 hour, covered. Add the potatoes and cook another 15 minutes (or when the potatoes are fork tender). Add the beans and cook 5 minutes. Enjoy!!