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Andouille Sausage and Kale Soup
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servings: 8
total time: 1 hour
recipe by: Rae
Ingredients
- 12 oz Andouille Sausage, diced into 1/2 inch pieces
- 1 TBSP oil
- 2 serrano peppers, thinly sliced
- 1/4 cup red peppers, diced
- 1/4 cup yellow peppers, diced
- 1/4 cup orange peppers, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 1/2 bunch kale, destemmed and torn into 1 inch pieces
- 2 TBSP granulated garlic
- 1/2 cup Bomba rice
- 12 cups chicken or veggie broth
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Directions
- Heat a dutch oven over medium high heat and brown the sausage in the oil.
- Add all of the vegetables and cook, stirring often for 3-5 minutes.
- Add the granulated garlic and rice and cook 2 minutes more.
- Add the broth and bring to a boil. Reduce heat to a simmer and cook 45 minutes.
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