Andouille Sausage and Kale Soup
Servings: 8
Total Time: 20 minutes active 45 minutes cooking
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
Directions
1. Heat a dutch oven over medium high heat and brown the sausage in the oil.
2. Add all of the vegetables and cook, stirring often for 3-5 minutes.
3. Add the granulated garlic and rice and cook 2 minutes more.
4. Add the broth and bring to a boil. Reduce heat to a simmer and cook 45 minutes.
2. Add all of the vegetables and cook, stirring often for 3-5 minutes.
3. Add the granulated garlic and rice and cook 2 minutes more.
4. Add the broth and bring to a boil. Reduce heat to a simmer and cook 45 minutes.
Even better the next day