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KALE SOUP

Course Soup, Stew & Chili

Ingredients

  • 1 tbs olive oil
  • 6-8 cloves garlic minced Cone #1
  • 3 cups Hillshire Farm® Smoked Sausage sliced into 1-inch rounds (optional)
  • 1 lb red kidney beans
  • 64 oz vegetable broth or stock (or chicken broth)
  • 1 sweet potato cut into small bite size cubes
  • 6-8 oz Fresh Kale about 4 handfuls
  • 1/4 cup red wine vinegar
  • 1/2 tsp black pepper freshly ground

Instructions

  • Preheat MP5 to 350*F.
  • Add 1 tbs olive oil and minced garlic and saute 1-2 minutes., till lightly browned.
  • Add sausage, beans, chicken broth and sweet potato, cook covered for 45 minutes. (when it clicks reduce to 200 degrees for remainder)
  • Wash, rinse and trip kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • Make sure you are able to squish the sweet potato easily, if not cook additional 15 minutes.
  • add the red wine vinegar and black pepper and stir to combine.