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Andouille Sausage and Kale Soup





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Home > Index > Soups > 

Andouille Sausage and Kale Soup

A spicy Spanish-style soup made with Andouille sausage, kale, serrano peppers, and bomba rice.

Andouille Sausage and Kale Soup recipe


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servings: 8

total time: 1 hour

added on 04/30/2017

recipe by: 


INGREDIENTS

  • 16 ounces andouille sausage, cut into 1/2-inch pieces
  • 1 TBSP olive oil
  • 2 serrano peppers, thinly sliced
  • 1 large bell pepper, diced
  • 1 rib of celery, diced
  • 1 small yellow onion, diced
  • 3 medium garlic cloves, minced
  • 1 bunch kale, destemmed and torn into 1 inch pieces
  • salt & freshly ground black pepper
  • 1/2 cup uncooked Spanish bomba rice
  • 12 cups water



DIRECTIONS

  1. Heat the oil in a dutch oven over medium-high heat and cook the sausage until well browned, about 5 minutes.
  2. Add the serrano, bell pepper, celery, onion, garlic and cook, stirring often, for about 5 minutes.
  3. Add the kale, rice, 1 tsp salt, and 1/4 tsp black pepper then cook, while stirring, for about 2 minutes.
  4. Add the water and bring to a boil.
  5. Reduce the heat medium-low and simmer until rice is tender, about 20 minutes.
  6. Season soup with salt & pepper to taste.


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05/01/2017


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