Love & Best Dishes: Sausage, Bean & Kale Soup Recipe | Winter Soups for Dinner

Sausage, Bean & Kale Soup Recipe | Winter Soups for Dinner – Need some cozy but easy recipes for dinner? Try some winter soup ideas, like this kale and sausage soup recipe!
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– Y’all know nothing makes me smile bigger than y’all sharing a family recipe with me. I just love that y’all do that. And I got a sweet, sweet note along with a wonderful sounding recipe, which is perfect for this time of year. And it’s from Kathy McCutcheons.

And she sent it to us to do it in the fall shows, but she didn’t send it to us until almost mid-October. So, excuse me, we were already into Thanksgiving by that time. So, after the first of the year, Kathy, I’m getting to it.

So Kathy has sent us a sausage, bean and kale or spinach soup. So we’re gonna start with one pound of. Excuse my back, excuse my back. I’m gonna start with one pound of Italian sausage, and we’re gonna just break this up, you know, and have it like for soup size.

You don’t want it the size of golf balls ’cause that’d be hard to get in your mouth. Okay, I drained our sausage. There was not much fat in it at all, which is good. And I’m putting in a little olive oil in the pot, and I’m gonna saute my onions, my carrots,

And my celery in that olive oil. And speaking of olive oil y’all, I’m so proud to announce that we have got the most wonderful line of olive oils in our stores now. Oh my gosh. And I got ’em out here. I got ’em back here so I won’t have to dig for ’em.

Look, this one is blood orange. Peach. Cask. Balsamic, aged balsamic. – [Eddie] That one’s so good. – Yes, they’re all so good, Eddie. This one is butter! Can you believe it, y’all? We have a butter flavored olive oil, which is great. Champagne. I think the champagne is wonderful too.

Is that your favorite, Eddie? – [Eddie] That’s my favorite. – Oh, it’s so good. Have you tasted that, Theresa? – [Theresa] I have not. – Well you got to taste it honey. Red apple. – [Theresa] Ooh, I love red apple. – Lime. I just can’t wait to use all these.

– [Theresa] I bet the lime would be great on Salmon. And melange herb. And this is from, Divine. Is who we’ve, Greg and Shirley. Always first, cold- pressed, 100% real, extra virgin olive oil, organically produced, lovingly and procured by Greg and Shirley Divine. All right, y’all. Now I’m gonna add the garlic

To our carrots and celery. And Kathy, I thank you so much, honey, for sharing this recipe with us. Because it’s, it’s a good chance you got everything on hand. And why not? Why not? Alright, I’ve got marjoram, I think. Yeah, marjoram. I’ma go ahead and put that in.

And I’m gonna go ahead and put a little salt and pepper. And then we’ve got two cans of white beans. We’ve got our crushed tomatoes, and we’re gonna let this simmer. Kathy said, the longer it simmers, you know, the more flavorful this soup gets. So, I’m all for that.

And it calls for two tea, one teaspoon of dried thyme. But since we’ve got so much fresh out there in the garden, I’m using fresh. And you know, when you use fresh versus dried, it takes at least twice the amount fresh to equal a teaspoon of ground.

So if you got fresh, always use a little bit more. All right, now I’m gonna put our sausage back in there. See, that was a little fat, but not a whole bunch, because I didn’t drain it, you know, before I poured it on the, before I poured it on the paper towel.

I’m gonna need to come back in there and cut these, these sausage bites down some. All right, now I’m gonna add our crushed tomatoes. And I just love crushed tomatoes. That’s all I ever use. Once in a while I might use a diced, petite tomato cut.

But I don’t know, it’s just like the diced, it won’t cook down. For some reason it just doesn’t wanna cook down. All right, we’ve got four cups. No, we got eight cups of chicken stock. So here we go. Here we go. Now if you got some fresh homemade stock, even better. Even better.

Alright, now I’m gonna add our two cans of drained white beans. Golly bum, it looks good. Looks good, Kathy. I dunno if we’re gonna need this much stock or not though. I mean it will be real soupy if we do. So, I’m gonna have it there

And as it simmers along, then I’ll make a judgment call. This is pretty, pretty kale, So you can use kale or spinach, whichever y’all prefer. Get rid of some of that stem. Okie-dokey. And this is gonna cook up also. All right, that’s probably a little over a cup that we’ve added. Oh, that makes it so pretty, getting that green in there. I love all the colors. As many colors as I can get in my pot. I love that y’all.

I put this whole five ounce package, Theresa, in there, because I felt like diced that equals four cups. And you can see how it looks like plenty to me, but if it cooks up too much, I’ll just throw some more kale in there. (laughs) But it looks very good.

And I did finish putting in the eight quarts, wasn’t it eight quarts of broth? – [Theresa] It’s two quarts. – Four quarts. – [Theresa] Two quarts. – Two quarts. – [Theresa] 64 ounces. – Yeah, eight cups. Eight cups, not eight quarts. Y’all, I’d need a pot that big. (laughs) I’m goofy-headed today.

Kathy, this soup just looks delicious, girl. And I let it cook all afternoon. Eddie, say when, for you. – [Eddie] I’ll, I’ll take a little more than that. – Okay, well that’ll be mine. And do you like a lot of broth, Eddie, or? – [Eddie] More, chunky? – You like it more chunky? Look at those beans. – [Eddie] I’ve been smelling this for hours now. – Okay, there you go. – [Eddie] Perfect. – And I’m gonna, might be, get me a little bit. I don’t want too much meat. So, let’s eat. Look at the steam coming off of it. Ooh, that’s good, Kathy! That’s delicious. I taste a little bit of heat. So good.

Thank you, Kathy, for the sweet letter and all the sweet words of love and support. I thank you, dear. I thank you very much and I send you loving best dishes as well. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it

And click the subscribe button as well as the notification and bail to be alerted when I post a video. Love and Best Dishes Y’all.