Sausage and Kale Soup 21 Day Fix Approved


Sausage and Kale Soup**

Total Time: 48 min.


Prep Time: 10 min.


Cooking Time: 38 min.


Yield: 6 servings, about 1¾ cups each

Ingredients:


1 Tbsp. olive oil
 (this was only used to brown the sausage, we left it out of ours)

8 oz. turkey kielbasa sausage, sliced


2-4 cloves garlic, minced
 (we use 4 because we LOVE garlic)

2 to 3 medium leeks, chopped, just white and light-green parts


1 bunch kale, stems removed and discarded, torn (about 4 cups)


1 (15-oz.) can kidney beans, drained, rinsed


1 (14.5-oz.) can diced tomatoes, no added salt


6 cups low-sodium organic chicken (or vegetable) broth


Ground black pepper (to taste; optional)

Preparation:


1. Heat oil (if using it) in large saucepan over medium-high heat.


2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.


3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.


4. Add kidney beans, tomatoes, broth, and pepper (if desired). 

Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

Nutritional Information: (per serving)

Calories: 181

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 23 mg

Sodium: 1137 mg

Carbs: 20 g

Fiber: 5 g

Sugars: 5 g

Protein: 12 g

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