Seeing as this is the winter that never ends, I thought it was time for another soup recipe. The original recipe comes from Canadian Living and I have adapted it to include beans, which will be no surprise to those of you who follow this blog. The original recipe also calls for chorizo sausage, but I substituted it for Mennonite sausage. The recipe is a great make-ahead, and I have made several batches for the freezer. This is perfect for lunches at work and it tastes great!
If you are using chorizo sausage, you will want to brown it in a skillet; then transfer it to a slow cooker. As I was using Mennonite sausage, I skipped this step. Cook 1 onion (sliced) and 4 cloves garlic (sliced or minced) over medium heat, until softened and lightly browned, about 8 minutes. Put in slow cooker.
Add 8 oz. cut up Mennonite sausage (or whatever meat you are using)
Add 1 lb yellow-fleshed potatoes, halved and sliced
Add 2 bay leaves
Add 4 cups water
Add 4 cups sodium-reduced chicken broth
Add 1 tsp sweet paprika, 1/2 tsp. salt, and 1/4 tsp. pepper. I also added one can of white kidney beans (rinsed and drained).
Cover and cook on low until potatoes are tender, 6-8 hours
Meanwhile, you can prepare the kale (use 1 bunch)
Discard the bay leaves. Using a slotted spoon, remove as much as the sausage as possible. Set aside. Add kale to slow cooker. Cover and cook on high until tender, about 10 minutes
Using immersion blender, puree soup until almost smooth, with a few chunks.
Stir in reserved sausage. Serve now or save for later in fridge or freezer.
Ingredients:
8 oz. sausage (dry cured chorizo, Mennonite, or other), sliced
1 onion, sliced
4 cloves garlic, sliced
1 lb. yellow-fleshed potatoes peeled, halved lengthwise and sliced
2 bay leaves
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
4 cups water
4 cups sodium-reduced chicken broth
1 can white kidney beans, rinsed and drained
1 bunch kale, trimmed and shredded
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