Green Chile Sausage and Kale Soup

Green Chile Sausage and Kale SoupI love fresh roasted green chile and I love fresh sausage.  I’m still trying to love kale.  I have a lot of it due to my ongoing CSA, so I thought I would take a little twist on some of the recipes out there for sausage and kale soup.  First off, I have to say that if your soup is going to taste really good, take the time to get some quality sausage and quality green chile.

I go to Sprouts or Whole Foods for my green chile pork sausage. It typically comes in links.  I wait for it to go on sale, $2.99 a pound, and then I buy a lot and freeze it.

Does your local farmer’s market carry green chile? September is the season.  Ours sells small bags for $5.00 each.  I selected a mild green chile for this soup.  This intent is not a fiery hot soup, it has just enough green chile for flavor not the burn.

Ingredients:

  • 1/2 medium onion, diced
  • 4 cloves garlic, smashed
  • 3 tbs. oil
  • 2 links green chile pork sausage (remove the casing)
  • 1/4 cup roasted, seeded, skinned mild green chile, diced
  • 32 oz. box of vegetable broth
  • 14.5 oz. can of diced tomatoes
  • 1 cup water
  • 1 medium bunch of kale, like 8 leaves, chopped equals about 8 loose cups
  • Optional – serve with parmesan cheese

Directions:

  • Saute onion and garlic with olive oil in a large Dutch oven or heavy soup pot on medium heat. Allow onions and garlic to soften but not brown.
  • Add green chile pork sausage and green chiles to pan.  Continue to cook over medium heat, stirring so that sausage cooks through but does not brown.
  • Pour in box of vegetable broth and tomatoes.  Do not drain the tomatoes, pour the juice right in. Add the extra cup of water. Give the soup a stir. Turn up the heat to medium-high. Continue cooking until the pot begins to boil a bit.
  • Add the chopped kale and give the soup another stir.  Cover and bring down the heat to a simmer and cook for 15-20 minutes allowing the kale to soften and the flavors to blend.  Salt and pepper to taste.   Serve with fresh parmesan cheese.
  • Note – this soup is even better the next day!
Wild Garden Kale

There are many varieties of kale, but this is the kind I had on hand today…

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Green chile roasting at the Loveland Farmer’s Market in Colorado