I knew that I had shared a recipe for Kale And Sausage Soup once before. And sure enough a quick search showed that it was in this post from four years ago. On the US presidential election day, no less!
I reread the post and identified with the election cycle dismay and disgust that I currently feel, but now the election is still more than a month away. Ugh! Election fatigue is real.
Fight any kind of fatigue with this super comforting Slow-Cooker Sausage And Kale Soup. It’s easy to throw together. Packed with vegetables, it is a welcome, warming dinner. Serve with some garlic rubbed toasts or that over the top Hasselback garlic cheese bread.
Slow-Cooker Sausage And Kale Soup
1 lb Italian sausage, casings removed
6 cups chopped kale
2 cans great northern beans, rinsed and drained
28 oz crushed tomatoes
4 carrots, chopped
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 teaspoon black pepper
5 cups chicken stock
Grated Parmesan cheese, to serve
1. Heat a large skillet over medium-high heat. Cook the sausage, crumbling with a wooden spoon, until browned. Drain and transfer to a 5-quart slow cooker.
2. Add the remaining ingredients, except the Parmesan, to the slow cooker. Cover and cook on low for 6 to 8 hours.
3. Ladle soup into bowls and serve with a sprinkling of Parmesan cheese.
Recipe slightly adapted from Chic
With any luck this election cycle will be over in a “New York Minute”. New from Phoenix-based band Weslynn, it’s a comforting bit of love pop that feels so good in the midst of all the hate.