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Kale Soup with Portuguese Sausage

Rated as 4.42 out of 5 Stars
0

"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."
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Ingredients

10 h 15 m servings 122
Original recipe yields 20 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 122 calories; 4.1 15.8 6.9 7 499 Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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? Thi...

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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? Thi...

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...

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 car...

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...

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 orega...

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 bow...

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 ...

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...

I have made this a few times. It's a hearty one pot soup/meal. Serve it with some crusty bread.