Sausage & Kale Soup
|Linguisa||1 Pound, cut diagonally into 1/4-inch-thick slices|
|Onion||1 Large, chopped|
|Carrots||2 Large, chopped|
|Regular strength chicken broth||10 Cup (160 tbs)|
|Kale||3⁄4 Pound, tough stems removed|
In a 5- to 6-quart pan, cook sausage over high heat until browned 8 to 10 minutes, stirring.
Discard all but 2 tablespoons of the drippings.
Add onion and carrots to drippings in pan and cook, stirring, until onion is soft about 10 min-utes.
Cover and bring to a boil.
Meanwhile, rinse and drain kale.
Cut crosswise into 1/2-inch-wide strips.
Add to boiling soup and cook, stirring, until limp and bright green 3 to 5 minutes.
Season soup to taste with salt and pepper, then transfer to a large tureen or ladle into bowls.
Makes 6 to 8 servings.