Two things have been abundant in our Tuesday CSA delivery–kale and beets. Kale is a powerhouse vegetable, but I wanted to find a way to incorporate it into our diet that our kids would like. (They are great about eating spinach, but kale and Swiss chard have a heartier texture and taste, which they are slowly adapting to.) I recently found this recipe on food.com, so I adapted it to make a bigger size and add more vegetables.
We loved it and have already made several freezer meals of this that we plan to enjoy in the winter months.
One note–the apple chicken sausage is essential. The sweet flavor of the apple permeates the entire soup and creates a lovely complement to the vegetables. I use Trader Joe’s apple chicken sausage.
Apple Chicken Sausage, Kale and Rice Soup
1/2 tbsp. oil
1 large onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
3 garlic cloves, chopped
2 tsp. dry Italian seasoning
5 chicken apple sausages, cut length-wise in 4 and then diced
5 cups chicken broth (I use homemade)
1 large bunch kale
1 cup brown rice, cooked
salt and pepper to taste
–Pull the kale off the stem and tear into bite size pieces. Soak in a bowl of cold water to remove all of the dirt debris.
–Heat oil in a large stock pot.
–Add the onions, carrots, celery and garlic cloves. Sautee until tender.
–Add the Italian seasoning and stir for one minute.
–Add the sausage and let cook for a few minutes, until the sausage is browned on each side and the juices have been released. Stir occasionally.
–Add the chicken broth and let the mixture come to a boil.
–Drain the kale, rinse, and add to the boiling pot of soup.
–Add the rice and return the mixture to a boil.
–Turn down the heat to a gently simmer, cover and let cook for 15 minutes.