Smoked Sausage and Greens Soup

I don’t have any amusing stories to share, no semi-crazy rantings about any of the ingredients used in this soup, so this post will be short and sweet.

Basically, we got our first batch of kale in the CSA that week along with a pound of red potatoes. My mind instantly went to making a soup with those two vegetables and some smoked sausage in a Portuguese style soup. (Note I say “style” since I don’t think I’ve ever had Portuguese food and I frankly don’t know much about the Portuguese American culture beyond what’s portrayed in this favorite guilty pleasure.)

I wanted to make a healthy, light soup so rather than using linguica like a good Portuguese soup would, I used a turkey kielbasa. It still had that smoky, garlic flavor that linguica would have, but had less fat and was easier to find. I also decided to bump up the greens in the soup by adding the beet greens I’d reserved from when I made the chocolate beet cupcakes. So do I get double bonus points for being both healthy and economical?

I love how balanced the flavors were in this soup. There was sweetness from the fresh carrots and the caramelization of the sausage. That same sausage imparted salt, smoke and heat (hee!) while the kale and the beet greens gave a subtle bitter undertone. A couple tablespoons of tomato paste gave a rich red color to the broth while adding just a touch of acid. Lastly, the waxy potatoes kept their firmness giving a nice textural contrast to the soft, wilted greens. Hearty, but light at the same time, maybe the perfect soup to make for those of you adjusting to new year resolutions.

  • 1 lb smoked turkey kielbasa
  • olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into thin rounds
  • 2 tbsp double concentrated tomato paste
  • 1 lb waxy red potatoes, quartered or halved depending on how big they are
  • 6 cups chicken stock
  • 1 bunch kale, chopped
  • beet greens from 1 bunch of beets, chopped

In a cast iron skillet, heat about 2 tsp olive oil, enough to lightly coat the bottom of the pan. Slice the sausage on a diagonal into pieces about 1/2 inch thick. Add the sausage to the cast iron skillet and let them cook undisturbed for about 5-7 minutes per side, enough to get a nice brown caramelization to the sausage.

In the meantime, heat about 1 tbsp olive oil in the bottom of a Dutch oven or large soup pot over medium heat. Add the onion and cook until soft and translucent. Add the garlic and carrots and continue cooking for another 5 minutes or until carrots are softened. Add the sausage and the chicken stock. Add the tomato paste and stir until it dissolves into the broth. Bring to a boil then reduce the heat to a simmer. Add the potatoes to the soup pot and cook for 20 minutes or until potatoes are tender. Finally, add the greens and cook for a few minutes more or until the greens are softened. Ladle up!

CSA Count: 4

Carrots, red potatoes, kale, beet greens


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