Sausage, Kale, and White Bean Soup

February marks serious soup season in my home. I love having frozen soups for quick dinners and gifts for those in need of a “soup hug.”

If you don’t have the time or the remains to make stock, I recommend two products that will replace homemade stock in any of these recipes. Any good organic chicken stock or broth is great. I also use Better Than Bouillon, organic, in creating both beef and chicken stock. The Better than Bouillon is also great for increasing the beef or chicken flavor in sauces.

This is a homey favorite in our house. Use turkey sausage if you prefer. Patak’s in Austell is an amazing Bohemian butcher shop that sells the best sausages, fresh meats, and lots of international products. (Great prices, too!)

Sausage, Kale, and White Bean Soup
Recipe type: Soup
  • 1 Tbsp. olive oil
  • 1 lb. smoked sausage or kielbasa (I used Patak’s kielbasa), sliced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 cups sliced carrots
  • 1 – 15 oz. can great northern beans, drained and rinsed
  • 1 large bunch kale, cleaned, removed from stalks and sliced
  • 8 cups chicken broth or beef broth
  • Salt and pepper to taste
  1. Heat olive oil in large soup pan.
  2. Add onions and sausage slices.
  3. Saute for about 8 minutes until the onions are tender.
  4. Add carrots and garlic, stir.
  5. Add beans and stock.
  6. Bring to boil and simmer for 20 minutes or until carrots are tender.
  7. Add kale, stir and cook just until the kale gets limp but still with a little texture, about 5 minutes.



Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

January 22, 2016