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.