Ahhh, it feels good to be writing a new food post! I was starting to feel like I would never cook again, the baby is sure taking a lot more out of me than I ever imagined! I’m finally over the worst morning sickness/nausea but now I’ve moved into the low blood pressure/can’t catch my breath phase – and I can’t decide which is worse! Actually that’s not true, I’d way rather have low blood pressure problems than to gag at the sight of food. I’m SO happy that a lot of my appetite has come back, I love eating real food.
Soup seems to be an easy thing for me to cook right now. There aren’t a lot of weird smells that go along with soup and it’s an easy dish to make that lasts for several meals. Right now that is the key, making a meal that can last for several meals because I’m definitely not cooking three meals a day seven days a week.
I’ve tried making a version of this soup in the past and it didn’t turn out very well. But I found a recipe by Natasha’s Kitchen and knew it would taste great. Natasha’s Kitchen is one of my favorite blogs to read and I love following along, plus her food always tastes good – I haven’t had a bad recipe yet. Of course I changed the recipe a little bit to make it more my style and I absolutely loved the outcome. Not only was it a super easy soup to make, it took only a short time to make which means there doesn’t need to be a lot of prep and time management like in most soups.
I only took a few pictures of the finished soup because, well let’s have a real life moment, my kitchen was a total disaster and I wasn’t about to clean it up for a few pictures!
This soup is super flavorful and is hearty without feeling heavy. The combination of sausage, beans and kale is delicious – even better than I thought. I’m not really a fan of kale but I really enjoyed it in this soup and it held up it’s texture well without feeling too soggy.
This sausage, kale and white bean soup is perfect for a crisp fall dinner – make a loaf of crusty bread to accompany the soup for a complete meal.
- 2T Olive Oil
- 1 medium Onion, diced
- 1lb Turkey Kielbasa Sausage
- 2 medium Carrots, thinly sliced
- 1 can Diced Tomatoes
- 1 can White Northern Beans, drained
- 8 cups Chicken Broth, low sodium
- 1 teas. Garlic Powder
- 1 teas. Celery Salt
- Salt & Black Pepper to taste
- 4 stalk Kale, stems removed and cut into bite sized pieces
- In a large dutch oven, heat the oil over medium heat and add in the diced onion. Saute for a couple minutes until softened.
- Cut the sausage into 1/2" rounds and then cut in half again. Add these to the pot and cook around for about 5 minutes, or until the sausage starts to get a little brown.
- Add in the carrots and let cook an additional couple minutes.
- Add in the can of diced tomatoes, the can of white beans and the chicken broth.
- Add in the garlic, celery salt (only if you have it), and salt/pepper to taste.
- Bring soup to a boil, then reduce heat and add in the kale.
- Let the soup simmer for about 10-15 minutes. The kale doesn't really need that long to cook, but I like to make sure it's nice and tender.
- Taste and adjust seasoning if necessary - Serve and enjoy!