I 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.
- 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
- 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!