Ingredients
Scale
- 2 tablespoonsolive oil
- 1pound smoked sausage (such as beef or turkey sausage), sliced
- 1large yellow onion, diced
- 4garlic cloves, finely minced
- 8 cupschicken broth or water (or a mix of both)
- 2pounds Yukon Gold potatoes, peeled and cubed (about4medium)
- 1 teaspoonsalt, plus more to taste
- ½ teaspoonblack pepper, plus more to taste
- 2(15-ounce) cans red kidney beans or white beans, drained and rinsed
- 1bunch kale (about1pound), stems removed and leaves finely chopped
- Apple cider vinegar, for serving (optional)
Instructions
- 1. Sear the Sausage
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the sliced sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned and fragrant.
- 2. Sauté the Aromatics
- Add the diced onion to the pot and cook for 3–4 minutes until it softens and turns translucent.
- Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant—avoid letting it brown.
- 3. Simmer the Base
- Pour in the chicken broth (or water), then add the cubed potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- 4. Add the Greens and Beans
- Once the potatoes are soft, stir in the chopped kale and rinsed beans.
- Simmer uncovered for 3–5 minutes, until the kale wilts and the soup thickens slightly.
- 5. Taste and Serve
- Adjust seasoning with more salt and pepper as needed.
- For a touch of tang, drizzle each serving with a splash of apple cider vinegar, or stir 2–3 tablespoons directly into the pot before serving.