Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
- In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
- Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
- Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 29.7 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 11.4 g, SaturatedFat 1.8 g, Sodium 1059.2 mg, Sugar 2.5 g
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