Sausage and Greens Soup
Use your favorite sausage in place of kielbasa for a different take on this hearty, comforting soup.
Recipe from Ladies' Home Journal
8 ounces kielbasa sausage cut into 1/4-inch half-moons
2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 teaspoon dried thyme
8 ounces baby red potatoes, each cut into 8 pieces
6 cups low-sodium chicken broth
1/2 teaspoon kosher salt
3 cups hearty greens (such as escarole or collard) cut into 2-inch pieces
1/2 cup whole milk
In a large pot over medium heat, cook kielbasa in 1 tsp olive oil until browned, about 5 min. Remove kielbasa and set aside.
Add onion, garlic and 1 tsp olive oil and cook, stirring, until onion is translucent, about 4 min. Stir in flour, thyme and potatoes. Add kielbasa, broth and salt; cover and bring to a simmer. Cook, covered, until potatoes are tender, 25 min. Add greens and cook until tender, about 7 min. Stir in milk. Makes 8 cups.
Per Serving: cal. (kcal) 190, Fat, total (g) 12, chol. (mg) 14, sat. fat (g) 5, carb. (g) 15, fiber (g) 1, pro. (g) 9, sodium (mg) 417, Percent Daily Values are based on a 2,000 calorie diet
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