SAUSAGE KALE SOUP

Opal H. Otwell, Queen City, Texas

Ingredients:

3/4 cup chopped onion

2 garlic cloves, minced

1 Tbsp. olive oil

4 cups chicken broth

2 medium potatoes, peeled and cubed.

1/4 tsp. salt

1/4 tsp. pepper

1 lb. fresh kale, trimmed and chopped

1 15-oz. can white kidney or cannellini beans, rinsed and drained

1/2 lb. turkey kielbasa, cooked and sliced

Directions: In a large saucepan or dutch oven, saute onions and garlic in oil until tender. Add broth, potatoes, salt and pepper. Bring to a boil, reduce heat. Cover and simmer for about ten minutes.