Reviewed: Jan. 8, 2010

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.

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30 users found this review helpful

Reviewer:

jimmiemom

Reviewed: Feb. 8, 2010

This recipe is excellent! I served it over brown rice, and added less broth, so it was more of a stew than a soup.

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13 users found this review helpful

Reviewer:

JulietCooks

Reviewed: Feb. 12, 2010

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!

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12 users found this review helpful

Reviewer:

MandyJ

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Mar. 8, 2010

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!

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7 users found this review helpful

Reviewer:

mindee

Reviewed: Dec. 8, 2010

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!

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5 users found this review helpful

Reviewer:

Reviewed: Nov. 12, 2010

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!

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4 users found this review helpful

Reviewer:

Krista

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Lake Lotawana, Missouri, USA

Reviewed: Sep. 12, 2010

Now really, does anything need 2 tablespoons of crushed red pepper flakes? Could do with much less otherwise a great recipe.

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4 users found this review helpful

Reviewer:

Farmgirl

Reviewed: Apr. 18, 2012

Fantastically easy and a great use for kale. I did find it a bit too spicy and next time I will reduce the red pepper flakes. But, there will be a next time! :)

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3 users found this review helpful

Reviewer:

Mrs Mengle

Cooking Level: Beginning

Living In: Akron, Ohio, USA

Reviewed: Mar. 13, 2010

I LOVE kale! It's so nutritious and delicious. This soup was great, and I would have given it 5 stars had it called for less red pepper flakes. It was so so spicy that I had to add more broth to tone it down. I will definitely make this again, but with a third or so of the red pepper flakes. I didn't use the sausage, but I did make tiny little meatballs which were great in this.

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3 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 5, 2010

Love it! I added some diced tomatoes, and didn't add the crushed red peppers. The sausage made it spicy enough for my two kids. I added extra crushed red pepper to my own as seasoning, along with some grated Parmesan. Yum! Thank you for the recipe.

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3 users found this review helpful