Reviewed: Feb. 15, 2009

I love this recipe. I have made it several times. Even my kids eat it. The sausage is very important to this soup -- make sure it is andouille sausage. It adds much of the flavor. Also, I used canned beans and started the recipe at step 3. It makes this soup far less time consuming.

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Laura S.

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Reviewed: Nov. 18, 2008

I cut back on the chicken stock as I wanted this to be more stew-like. The only other changes I made were to use green bell pepper, and I browned the sliced Andouille in olive oil before adding the other ingredients. I've never cooked with kale before but I'm definitely a fan - I loved that it had so much flavor and didn't turn to mush like, say, spinach. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 6, 2008

This has good meaning behind it. Very good tasting ingredients here. However there is not NEARLY enough liquid to make this a "soup" It is more like a dense stew. I had to increase the chicken broth by 2 cups and then add another cup of water near the end to stop the sodium from creeping up. I love Kale in this and I added 1 link chorizo along with 2 andouille sausages - came out great!

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sublimecook33

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Reviewed: Oct. 13, 2008

This was good, but I didn't want to spend 2.5 hours making this so I used fully cooked chicken jalapeno sausage and canned cannelini beans, and changed the prep to make this just under an hour from start to finish. I sauteed the onions and the chopped sausage until onion was tender. Added the garlic, paprika, bell pepper, and kale and cooked a few minutes. Added 4 cups homemade chicken broth, saffron, and rinsed beans. Simmered for 10 minutes.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Apr. 6, 2008

Mine turned out more like a stew, but it was really good! I used navy beans instead of Northern beans, but they worked great.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 27, 2008

Leave out the saffron, add fire-roasted tomatoes, use smoked paprika, and roasted red peppers, and you'll have a killer soup! I cut back on the sausage, also, since I have great smoky flavor from the tomatoes, peppers, and paprika.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 9, 2007

I just made this soup and it is definaley a keeper. I did make a few changes however. I used navy beans, since I don't care for northern beans. And I've never heard of saffron so I left that out. And I used italian sausage and added red pepper flakes to spice it up and a few chicken bouillion cubes. I tossed everything in the crock pot except the sausage and kale. When everything was almost done, I added my cooked meat and sauted kale and cooked another hour to blend in. This is absolutely yummy!

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HONEYROSE

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Oct. 31, 2007

This soup was so hearty and filling. It was good, but had enough of a strange taste that I might not make it often. Maybe it was the saffron, which I never tasted before. Thanks for the recipe!

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Kiss_the_Cook

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Reviewed: Mar. 27, 2007

I ended up changing the recipe at little due to what I had on hand. I substituted green bell pepper for the red, turkey sausage for the andouille, and I browned the sausage in cajun seasoning instead of adding sweet paprika. I'm sure the recipe is just as delicious as originally intended, but this is what was in the kitchen. My husband and I thought this soup was awesome. I will definitely cook it again.

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SIRELROKA

Cooking Level: Intermediate

Home Town: Big Rapids, Michigan, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Aug. 1, 2005

this so was so simple and sooo good, will definately make it again!

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JULIEPATCHOULI

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Reviewed: Apr. 28, 2005

This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till the beans are almost cooked untill cooking the sausages. Also, it does not really say what to do with the saffron once it is soaking. I assumed just add it to the pot. As a personal preference I lowered the amount of the garlic. I used italian sausage and added some black and cayenne peppers to add the spice of the andouille. I will definitely make again and next time use the adouille. Really enjoyed it.

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