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kale_stew

I’ll let you in on a secret: I really don’t like soup. You have to endure a lot of broth to get to the the good stuff, then you’re all full of broth. Don’t get me wrong, I love a mug of nourishing bone broth, but I prefer to keep my broth away from my soup.

A nice compromise is the stew. I am a big fan of the stew because it’s chock full of delicious, chunky ingredients, and you can use bone broth as a base– enough to make it as thick as you like. This recipe is perfect because it can be super thick for the stew lovers or you can add more broth to make it a soup. It’s a great source of protein, minerals, collagen- and gelatin-rich broth, antioxidants and fiber. AND I add curry powder so you get the amazing benefits of turmeric. WIN.

Kale, White Bean, Sausage Stew

INGREDIENTS
(makes 4 small bowls or 2 main meal size servings)

Olive oil
3 chicken or sweet pork sausages, casings removed and sliced 1-inch thick
1 leek, halved lengthwise, cleaned well and thinly sliced (a yellow onion works fine too)
2 carrots, sliced into thin half moons or discs
2 cups bone broth or chicken broth (more if you want it soup-like)
1 bunch dino kale, stemmed, washed and chopped
1 (14-ounce) can cannellini or navy beans, drained and rinsed
1 tsp curry powder
2 tsp garlic powder
sea salt and freshly ground pepper to taste
pinch of cayenne for a kick

INSTRUCTIONS

Cost bottom of a Dutch oven in olive oil and heat over medium-high flame. Add the sausage and brown well on all sides, about 5 minutes. Don’t worry if the sausage isn’t cooked through in the center. After browning the sausage, remove it from the pan with a slotted spoon and set aside. Add the leek and carrots and reduce heat to medium. Saute until wilted slightly, about 5 minutes. Add the broth to the pan, cover and bring to a boil. Stir in the kale and add the beans and sausage. Add seasonings. Return to a simmer and cook until the flavors meld together, about 15 minutes. Taste to correct seasonings and add more broth if you want it more soup-like.

Just sayin,’ but I’ve been known to add a dash of kraut juice, worcestershire or tamari to deepen the flavor of the stew. 🙂

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