Sausage, Potato, Veggie, and White Bean Soup

Name: Sausage, Potato, Veggie, and White Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 2 tsp olive oil; 3 Turkey Italian Sausages; ½ sweet yellow onion; Dash of crushed red pepper flakes; 2 carrots; 2 celery stalks; 3 yellow potatoes; 3 cloves of garlic; 8 cups of chicken broth; Sea Salt and Freshly Cracked Pepper; 2 cans of white kidney beans; 2 cups of kale

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8
Course
Soup
Cuisine
American

Sausage, Potato, Veggie, and White Bean Soup

Samara Jones

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 tsp olive oil
3 Turkey Italian Sausages casings removed
½ sweet yellow onion diced
Dash of crushed red pepper flakes
2 carrots peeled and diced
2 celery stalks diced
3 yellow potatoes peeled and diced
3 cloves of garlic minced
8 cups of chicken broth
Sea Salt and Freshly Cracked Pepper to taste
2 cans of white kidney beans rinsed and drained
2 cups of kale chopped

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Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat with a spatula so it's in small crumbles.
Add the onion and a dash of crushed red pepper flakes, then cook for 3-4 minutes or until the meat is cooked and the onion is tender.
Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.
Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.
Add the kale and the drained white beans to the soup and simmer for 10 minutes. Taste and re-season if needed. Serve immediately. Enjoy.