A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.

Anonymous
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.

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  • Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

Nutrition Facts

122.4 calories; protein 6.9g 14% DV; carbohydrates 15.8g 5% DV; fat 4.1g 6% DV; cholesterol 6.7mg 2% DV; sodium 499.2mg 20% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2011
Have been cooking Green Soup for years (with almost same recipe). Delicious. Don't understand need for 8 hour cooking of canned beans or why you would discard onion and garlic. Kale would best be cut very finely. I usually add a few potatoes. Thing I'll make some right now. Read More
(36)

Most helpful critical review

Rating: 3 stars
11/08/2011
I found this dish had a lot of potential but really lacking in flavor. It was quite bland and I figured out why. Why simmer canned beans for 8 hours and then discard the onion and garlic? This caused everything at this point to be way over done (8 hours cooking on LOW). Why add garlic salt when you've added fresh garlic cloves and kosher salt? Increase the garlic cloves and kosher salt. Lastly by adding the sausage only long enough to smell the sausage fails to infuse it's flavor into the beans. Bottom line cook the whole thing except for the kale for about 4 to 5 hours. That said I made it again added 3 chopped serrano peppers 1 with seeds increased the garlic cloves 8 fold and added the kale half way through. To me the secret here is to infuse all of these wonderful flavors including the sausage into the beans and kale. Read More
(60)
21 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/07/2011
I found this dish had a lot of potential but really lacking in flavor. It was quite bland and I figured out why. Why simmer canned beans for 8 hours and then discard the onion and garlic? This caused everything at this point to be way over done (8 hours cooking on LOW). Why add garlic salt when you've added fresh garlic cloves and kosher salt? Increase the garlic cloves and kosher salt. Lastly by adding the sausage only long enough to smell the sausage fails to infuse it's flavor into the beans. Bottom line cook the whole thing except for the kale for about 4 to 5 hours. That said I made it again added 3 chopped serrano peppers 1 with seeds increased the garlic cloves 8 fold and added the kale half way through. To me the secret here is to infuse all of these wonderful flavors including the sausage into the beans and kale. Read More
(60)
Rating: 5 stars
11/06/2011
Have been cooking Green Soup for years (with almost same recipe). Delicious. Don't understand need for 8 hour cooking of canned beans or why you would discard onion and garlic. Kale would best be cut very finely. I usually add a few potatoes. Thing I'll make some right now. Read More
(36)
Rating: 4 stars
12/22/2011
I changed it up a little; chopped up the onion and garlic, threw it in the crockpot with the chicken/beef stock, beans, sausage, and carrots. Don't add any extra salt, the sausage will take care of that! Also added a few tablespoons of tomato paste and a splash of red wine. let it cook on high for around 3 hours, then added the chopped up kale. SOOOO delicious Read More
(21)
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Rating: 5 stars
11/26/2011
I left out the garlic salt and added a little more paprika in addition to what's in the Andouille and I added some marjoram and saffron. I envision making this again and trying adding oregano tarragon chervil or basil. Also I used Linguiça Portuguese sausage because I happened across it in a Latin market near me; it's not usually readily available in my area. Read More
(7)
Rating: 5 stars
12/29/2012
The proportions are great but I've made a few changes to the method. I start with the sausage halved and sliced in the pot with some olive oil so it won't stick. I cook that for a little while then remove the suasage and add the carrots cook for about 3-5 min then add the onion celery and garlic (half a jalipeno seeded deveined sometimes) and cook until they are soft. I add all the the other ingredients including sausage and simmer until done about an hour-and-a-half. I make this every few weeks during the cold months and the whole family loves it. Read More
(7)
Rating: 4 stars
01/17/2012
This soup was tastey to me. Some of my kids and husband really liked it and some kids thought it was just alright. I do not think the serving amount is correct or maybe I just serve big bowls of soup but I think not. Thank goodness I used another quart of chicken stock for a total of 3 quarts of stock. I followed other suggestions and chopped the onion and minced the garlic and added extra garlic. I substituted green chard for kale. I also added bit of red pepper flakes and tossed in about 3/4 cup of frozen okra to help thicken it up just a bit. Read More
(6)
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Rating: 4 stars
01/13/2014
This was a GREAT soup but I gave it 4 stars because I had to modify a few things to get it to great. As other reviews suggested (and my slow-cooker intuition told me) I removed the sausage from casing and fried it with onions and put it in the very beginning. I didn't have broth so u used 2 tbsp of beef bouillon and to make it lower cal I used spicy turkey sausage. Also I left the onions and garlic in and upped them both (as well as the carrots and celery). The soup came out SUPER hearty healthy and flavorful despite being low-cal low-fat low-sodium. This was a great base for a recipe that I tweaked and fine-tuned. Read More
(5)
Rating: 5 stars
07/08/2013
Yummy! After reading all the reviews and following Beatrice's time table I started with a hot italian sausage added 1 jalapeno cut the recipe down to 10 servings (as dinner it was 4) and it was ready in 1 1/2 hours. This will be a regular around here all winter! Read More
(2)
Rating: 4 stars
11/29/2016
I have made this a few times. It's a hearty one pot soup/meal. Serve it with some crusty bread. Read More
(1)