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Smoky Sausage Kale and White Bean Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 4 cups chicken broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chopped kale

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook for 3 to 4 minutes until lightly browned on both sides. Transfer the sausage to the slow cooker.
  • Add the diced onion, minced garlic, and carrots to the same skillet. Cook for 2 minutes, stirring often, then transfer everything to the slow cooker.
  • Pour in the chicken broth. Add the drained white beans, smoked paprika, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 6 to 7 hours.
  • Stir in the chopped kale during the last 30 minutes of cooking so it softens without becoming mushy. Taste and adjust salt if needed before serving.

Notes

Stir the kale in right at the end to keep its color and slight bite. If the broth tastes mild after cooking, add an extra pinch of smoked paprika. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board