kale soup with portuguese sausage

Ingredients

• Servings: 20
• 1 quart beef stock
• 1 quart chicken stock
• 2 (14.5 ounce) cans white beans, rinsed and drained
• 1/2 onion, unchopped
• 3 cloves whole garlic cloves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 sprigs fresh thyme
• 1/2 pound portuguese andouille sausage, sliced
• 2 bunches kale, torn into small pieces
• 1 stalk celery, diced
• 2 carrots, chopped, or more to taste
• 1/4 teaspoon garlic salt, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs

Ready Time: 10 hrs 15 mins


• combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on low for 8 hours to overnight. remove and discard the onion and garlic.
• switch slow cooker to 'keep warm' setting. add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.