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Andouille, Kale, White Bean & Potato Soup. A great Fall-Winter Soup!

StreetFed | Nov 4, 201104:04 PM


Ingredients; I use mostly organic prepared ingredients because they contain far fewer ingredients/additives and generally no wheat or other gluten laced additives.

1 lb of 1/4" sliced organic Andouille Sausage. I used the Uncle something or another brand that's readily available.

8 cups of low sodium organic chicken broth

1 head Kale washed, chopped in strips and remove tough stems

4 roma tomato's, drained, seeded, and diced

2 cans of white beans washed and drained

1 large white onion chopped

3 garlic cloves chopped

Kosher salt at the end so not to over salt

Fresh ground black pepper to taste

2-3 cap fulls of balsamic or red wine vinager

2 thick cut Russett Potato's or Yukon Gold (Wait a little longer to add the Yukon as they are much softer...much tastier as well)


Brown sausage in large soup pot

Add chopped onion to pot and saute on low heat until soft and translucent, a few mintues

Add garlic and potato chunks and sautee for 2 minutes

Add Kale and sautee for 2-3 minutes stirring until wilted evenly coated

Add chicken broth and vinegar and bring to a medium boil and then lower heat and simmer with cover
for 40 min.

Add chopped tomato, white beans, and kosher salt and simmer covered for 20-30 minutes or until desired doneness.

Serve with warm crusty bread or corn bread. Enjoy!

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