Mince onion and garlic (if using fresh). Dice
potatoes and carrots into small bite sized pieces.
Tear kale into small bite sized pieces. Pour
chicken stock, about 2-3 TBSP olive oil into crock-pot. Add
onions, garlic, potatoes, carrots, kale and
seasonings (use small amount at first, can adjust later) into crock-
pot. Set on Low-Medium heat for 6 hours. Be aware of pre-mixed
seasonings being too salty or containing MSG, use recommended
above. At 6 hour mark, brown sausage and add to
crock-pot, adjust seasoning, you may add a cup of hot water at this
point if you feel you need more liquid. Cook for one to two
more hours on Medium to High heat. Serve.
Options- Vegan- use organic vegetable stock in
place of chicken stock and use vegan crumbles in
place of sausage, but do not pre-cook, just add
directly from package to crock-pot. 30 minutes
before dish is done, you can add uncooked pasta or
rice, cook till done and serve. For a spicy kick,
add a table spoon or two of Rooster Sauce at the
end or to your own bowl.
You may also use the Basic Veggie Soup, frozen, as the starter for this
recipe. Run froze soup under hot water, cut off zip lock bag, add frozen
soup to crock-pot along with kale and follow directions above.
Originally Submitted
11/19/2012
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