Related categories
Main ingredients
Recipe type
- Soup (1646)
Cuisine
- Spanish (237)
Other
- Cajun recipes (58)
- Make ahead recipes (182)
- Freezer friendly recipes (324)
- Sausage recipes (437)
- Kale recipes (46)
- Bean soup recipes (70)
- Low calorie recipes (737)
- High fibre recipes (1425)
- Bean and lentil soups (154)
- Meat and poultry recipes (6430)
Related articles and cooking videos
Bean, Sausage and Kale Soup
Recipe by:
PIPPYMOE
A Spanish-style bean soup that's packed with flavour. Andouille is a spicy, heavily smoked pork sausage that is often associated with Cajun cooking. If you can't find Andouille, try fresh chorizo or a spicy Italian sausage.
Ready in 2 hours 25 mins
Saved by 30 cook(s)
Ingredients
Serves: 6
- 3 Andouille sausages, or any other spicy smoked sausage
- 2L (3 pints 10 fl oz) chicken stock
- 225g (8 oz) dry cannellini beans
- 1 bay leaf
- 1 pinch crushed saffron threads
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red pepper, finely chopped
- 1 tablespoon sweet paprika
- 1 (200g) bag curly kale, leaves coarsely chopped
Not quite right? Check out these similar recipes!
Preparation method
Prep: 10 mins | Cook: 2 hours 15 mins1.
Bring 450ml (16 fl oz) of water to the boil in a large frying pan. Add sausages, and cook over medium heat for 15 minutes, turning once. Remove from the pan, dice and set aside.
2.
In a large stockpot, 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 110ml (4 fl oz) stock to a small bowl. Stir in saffron to the bowl of stock, and set aside to soak.
3.
Heat the oil in a large frying pan 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 pepper and paprika. Cook for a few minutes before adding the mixture to the stockpot along with the sausage.
4.
Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
Provided by:Allrecipes
Last updated:
17 Apr 2013
Reviews & comments
