Recipe by Rebecca
"Lisa didn't know what to do with her kale, so she created a soup that is amazing and full of essential vitamins!"
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kale, stems and center ribs discarded and leaves coarsely chopped
garlic, minced, or more to taste
1 (15 ounce) can
garbanzo beans, drained
crushed red pepper flakes
salt and ground black pepper to taste
spicy bulk pork sausage
This soup was great! I followed the recipe as written, but made it before work and put all into the slow cooker after cooking the kale down a little. I did not add the sausage, as the soup was flavorful and peppery without it, but will add some later for my husband, as he's more likely to eat it with the meat. I was uncertain at first, as I've tried kale and some other greens before and found them too bitter, but this soup was a wonderful way to get the health benefits of kale and the other vegetables without the disadvantages of canned, high sodium soups.
Too spicy, and we usually like heat. The broth lacks flavor, like it needed more herbs and spices. I enjoyed using up my Kale, but I won't be making this again. No one was wow'd by it at all. (FYI--I did not make any changes to this recipe; everything was cooked as directed.)
This recipe is excellent! I served it over brown rice, and added less broth, so it was more of a stew than a soup.
A good, hearty soup to start. I ended up adding a few more things for flavor and heartiness. I added a tsp each of parsley, thyme and rosemary, doubled the garlic and added one cup of diced tomatoes in juice, a cup of white wine and a handful of chopped mushrooms. I also tossed in some chopped cooked kielbasa toward the end of cooking to add more protein. Yum!
I'm rather new to eating kale and this was the perfect recipe to start with. I did cut back on the red pepper and used a mild italian sausage for my kids, but it still had a subtle heat to it. Talk about aromatics! This soup had my mouth watering before I even added the stock. My husband, the kids, and I all loved it. I will definitely make it again!
I LOVE soup. I found this to be the tastiest I've ever made. AND, I happen to be one of those who really likes spicy hot. So, in addition to the 2T of red pepper flakes, I added jalapeno peppers. Thanks, Lisa!
I would give it 5 stars but I thought it had way too much crushed red pepper. I followed the recipe (except I cut the red pepper flakes by half). Wonderful recipe and I plan to make this again and often!
Now really, does anything need 2 tablespoons of crushed red pepper flakes? Could do with much less otherwise a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lisa's Co-op Kale Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 263
** Calories from Fat: 106
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