This is a recipe that I developed about five years ago as the soup course for our New Year’s Eve Dinner. With a green salad and bread, it makes a great autumn or winter lunch or dinner. I hope you like it as much as we do.
Jeanne’s Kale Soup
1/4 cup olive oil
3 onions, chopped
4 cloves garlic, chopped (or more to taste)
2 andouille sausages, diced
3 medium red potatoes, diced
2 bay leaves
2 tsp paprika
1/8 tsp cayenne (or to taste)
1 28 ounce can crushed tomatoes in tomato puree (or diced tomatoes)
1 15 ounce can small red or white beans, rinsed and drained
4 16 ounce cans vegetable broth
1 pound kale, ribs removed, chopped
Saute onion, garlic, and sausage in olive oil. Add all the other ingredients, bring to a boil. Reduce heat and simmer for one hour. Remove 2 cups of soup and puree. Return to soup pot and serve.