This cool fall weather is making me crave warm bowls of soup. I love making a pot of chili or soup on a Sunday morning and letting it cook throughout the day, to eat while we watch football. Although this year my football team is giving me heartburn. Oh well.
I also love plugging in the slow cooker in the morning and coming home to a delicious smelling house and a warm dinner. While some soups may need to cook all day, others can be made in 20-30 minutes, like this one. The great thing about this soup is it can be made on a weeknight, unlike a lot of my soup recipes. Of course, it could be made the night before and cooked on low in the crock pot too, if you wanted. It really is pretty versatile. And it’s got some really healthy ingredients. Kale, garlic, carrots, white beans. I even added some turmeric because of all of the health benefits I keep hearing about. It’s good for inflammation for one. That’s a good enough reason for me to sneak it in everything I can.
To make the Turkey Sausage, Kale, and White Bean Soup, assemble the following ingredients:
2 tablespoons extra virgin olive oil
1 medium onion
1 celery heart
1/2 of a one pound bag of baby carrots
4-5 cloves garlic
garlic pepper seasoning blend
garlic sea salt
1-2 teaspoon turmeric
1 teaspoon rosemary
1 teaspoon parsley
1 teaspoon basil
a 32 oz carton chicken stock or chicken broth
1 bunch raw kale
2 cans Cannellini beans
1 tablespoon apple cider vinegar
2 packages turkey kielbasa
First, warm the olive oil over medium high heat. Chop and add the onion and celery. Add a little stock to keep the vegetables from browning too much.
Chop and add the carrots. I used about half of a 16 ounce bag of baby carrots.
Use a garlic press to mince the garlic and add to the softened vegetables. Add the seasonings while the veggies cook.
Then, slice the two packages of turkey sausage and stir them in. I used Butterball, but you can use whatever you prefer. Or whatever is on sale. Or use vegetable stock and make a vegetarian soup.
Finally, simmer on medium high heat for an additional 10-15 minutes, or until the celery and carrots are tender.
Serve with a side salad or a slice of whole grain bread. Enjoy!
This is a really yummy and filling soup, full of fall flavors, let me know what you think!