Name: Portuguese Sausage-Kale Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 6 ounces turkey kielbasa, sliced; 1 onion, chopped; 1 clove garlic, chopped; 1 teaspoon olive oil; 1 package (10 ounces) frozen chopped kale, thawed and drained; 2 cans (13-3/4 ounces each) reduced-sodium chicken broth; 4 cups water; 2 carrots, sliced; 1 teaspoon dried leaf marjoram, crumbled; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup uncooked long-grain white rice

1 of 3 Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
2 of 3 Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer.
3 of 3 If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender. Makes 6 servings.

Nutrition Information for Portuguese Sausage-Kale Soup
Servings Per Recipe: 6
Per Serving: 762 mg sodium, 168 kcal cal., 30 g carb., 11 g pro., 23 mg chol., 6 g Fat, total

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Portuguese Sausage-Kale Soup

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