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Run Oregon Test Kitchen: Sausage, Potato, and Kale Soup

Last July, fellow Run Oregon blogger Kelly and I tried out a few recipes from the Feed Zone Table cookbook. You can read our impressions and review here. Since the weather as of late has been very cold, I thought I would try out the Sausage, Potato and Kale Soup recipe. Warm, hearty and low in fat and high in fiber and vitamins to keep you healthy and strong throughout the winter, this soup is easy to make and can be on your table in 30 minutes.

Sausage, Potato, and Kale Soup

Serves 6

Ingredients:

  • 14 oz. bulk Italian sausage (recipe recommends pork)
  • 1/2 cup minced onion (I recommend purple, but use white or yellow if you prefer)
  • 2 cloves of garlic, minced
  • 2 pounds small red potatoes chopped
  • 8 cups chicken (or veggie) stock
  • 1 large bunch of kale, stems removed and coarsely chopped
  • salt & pepper to taste and drizzle of EVOO

Preparation:

The following was taken verbatim from the Feed Zone Table Cookbook. © 2013 by Biju Thomas and Allen Lim. My additions are notated with an asterisk. 

Begin cooking the sausage in a large stockpot over high heat. Continue cooking until the meat is browned and crisp. Drain any excess fat and set aside.

Reduce heat to medium-high and add onion and garlic to stockpot. Cook a few minutes, stirring frequently.  Add potatoes and cook a few more minutes to soften slightly before adding the stock.*I cooked the onion, garlic and meat for about 5 minutes, until the onions were translucent. Before adding my potatoes, I put them in the microwave for 3 minutes.

Partially cover the pot, bring the stock to a boil and cook the potatoes for 12-15 minutes or until tender. Add the cooked sausage and stir in the kale and watch for it to turn bright green. When the kale is bright green, the soup is ready to eat. Season with salt and pepper.

Serve in individual bowls and drizzle with olive oil to finish.

Impressions: This soup is amazing! So easy and tasty. My husband loves spicy things and so do I, so this pleased us both. I did use pork sausage, but seasoned ground turkey or tofu would easily be substituted to accommodate all preferences. This soup is dairy-free and (almost) gluten-free so is safe to serve to all-but be sure to check the ingredients in the type / brand of sausage and stock you purchase. Also, to reduce the sodium (but not the flavor) replace half of the stock with water or, just use reduced-sodium stock. Serve this soup with bread or crackers et voila! This easy post-run meal is ready to go!

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About Abby Meek (74 Articles)
Abby was raised in Tigard, Oregon and moved to Denver, Colorado in 2007. While in Colorado she ran her first 5K, which led to a 10K, which led to a half-marathon. Abby moved back to her native Oregon in mid- 2015 and has since completed more 5K's, 10K's and more half-marathons. Abby's favorite distances are the 10K and the half marathon.

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