Kale, butter bean & smoked sausage soup
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Simple, humble food
This one-pot kale, butter bean and smoked sausage soup is a family favorite and perfect for a gloomy winter evening.
Precision isn’t crucial in this style of cooking. Adjustments such as substituting the smoked sausage for shredded chicken or using red chili instead of green Jalapeño is entirely up to you. I do advise, however, to use homemade stock instead of store-bought. And for a sweeter flavor, include shallots in favor of onions. Remember, this is simple, humble food. Don’t be overly concerned with the details and use whatever you have on hand.
Tips for fantastic soup
1. Cook everything in one pot to build flavor. Pan-fry the sausage first, followed by the shallot. Those ‘little brown bits’ at the bottom of the pan (otherwise known as fond ) form the perfect flavor foundation for a nuanced and delicious soup.
2. Don’t salt the soup all at once. Gradually adding salt during cooking process not only helps to control the level of seasoning, but also allows the salt to penetrate and enhance the flavors of the ingredients more effectively, contributing to a well-balanced and nuanced flavor.
3. Add acid and fresh herbs at the end. In the final moments of crafting your soup, an addition of acid (such a vinegar or lemon) and a handful of fresh herbs adds a lively brightness to the dish. Remember if your soup is missing something, try adding a little acid.
Kale & smoked sausage soup
- 1 can butter beans half drained
- 2 shallots finely diced
- 1 red bell pepper finely diced
- 2 fat garlic cloves minced
- 100 g kale stalks removed and finely chopped (add more kale if you want an even heartier soup)
- ½ chili pepper finely diced (I used a lovely green jalapeno)
- 250 g smoked sausage thinly sliced on the diagonal
- 1 tbsp smoked paprika
- 1 ltr of chicken or vegetable stock preferably homemade
- ½-1 tsp white wine vinegar
- 25 g parsley finely chopped (optional)
- Salt and pepper to taste
- Saute the sausage meat and shallots in extra virgin olive oil on medium heat for approx. 4 minutes then add the red bell pepper and pan fry for a further 2 minutes. Next, add the garlic and cook for 1 minute or until soft but not brown. Add the rest of the ingredients except the parsley and vinegar.
- Loosely cover with lid and bring to a boil. Then, reduce the heat slightly and gently simmer for approx. 25-30 minutes, stirring occasionally.
- During the last 5 minutes of cooking, add the vinegar and parsley. This will help brighten and balance the flavor.
- Garnish with dill or parsley, dried chili flakes and plenty of sourcream. Serve with crusty bread and butter.
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