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Andouille Sausage and Kale Soup
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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
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14 people Yepped this recipe
servings:
8
total time:
1 hour
added on
04/30/2017
recipe by:
Rae
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
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DIRECTIONS
Heat the oil in a dutch oven over medium-high heat and cook the sausage until well browned, about 5 minutes.
Add the serrano, bell pepper, celery, onion, garlic and cook, stirring often, for about 5 minutes.
Add the kale, rice, 1 tsp salt, and 1/4 tsp black pepper then cook, while stirring, for about 2 minutes.
Add the water and bring to a boil.
Reduce the heat medium-low and simmer until rice is tender, about 20 minutes.
Season soup with salt & pepper to taste.
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RECIPE COMMENTS
Frankie
05/01/2017
Even better the next day
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Andouille Sausage and Kale Soup
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14 people Yepped this recipe 14 people Yepped this recipe
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