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Pioneer Valley Growers Association

Sausage Kale Soup

Serves 10

1 lb. bulk pork sausage
2 med. onions, chopped
2 Tbsp. olive or vegetable oil
2 cloves garlic, minced
14 1/2 oz. chicken broth
2 cups water
3 chicken bouillon cubes
1/2 lb. fresh kale, chopped
3 med. potatoes, peeled and cubed
1 15 1/2 oz. can kidney beans, rinsed and drained

In a 5-quart Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes, until sausage is browned. Drain and add garlic. Cook for 1-2 minutes. Add the broth, water, bouillon, and kale. Bring to a boil then reduce heat. Leave the cover open a little and simmer for 1 hour. Add the potatoes and cook for 15 minutes. Add the beans, then cook until potatoes are tender and beans are heated through.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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