Recipe by Naomi Nachman

Kale, Apple, and Sausage Vegetable Soup

Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets

Ingredients

Main ingredients

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 1 large jalapeño pepper, seeded, ribs removed

  • 3 stalks celery, diced

  • 1 sweet potato, peeled and cubed

  • 3 Gala apples, peeled and chopped

  • 1 (6-ounce) package dried, cooked sausage, sliced into 1/2-inch rounds (see note)

  • 1 bunch kale, chopped (about 6 cups) stems and center ribs removed

Directions

Prepare the Soup

1.

In a large (eight- to 10-quart) soup pot, heat olive oil over medium-high heat. Add onion, pepper, celery, sweet potato, apples, and sausage. Sauté, stirring occasionally, until onion is translucent, five to 10 minutes.

2.

Reduce heat to medium-low. Add kale and garlic; cover. Cook for two minutes.

3.

Add broth, diced tomatoes with their liquid, salt, and pepper. Cover; cook for 15–20 minutes, until vegetables are tender.

4.

If using, add a dash of sriracha to the bowl just before serving.

Tips:

Choose your favorite dried salami, cabanossi, or other sausage to add to the soup.

Variation:

Year round, add a can of Great Northern beans along with the broth and canned tomatoes.

Acknowledgment

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. 

Kale, Apple, and Sausage Vegetable Soup

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