Foodie Friday: Scrumptious White Bean, Kale and Sausage Soup
Welcome back to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week! Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!One of my absolute favorite things to make in the Fall is soup! Not only is it super easy (because I cheat and use the crock pot) but there is just something about enjoying a hot bowl of hearty soup on a chilly Autumn afternoon.
The soup that I made for our link up today is something that I have made variations of over the years. To healthify (yup, that’s a word now) it, I exchanged traditional pork sausage for some lower calorie chicken sausage. The kind I used was made by Bilinski’s and is all natural, vegetarian fed, gluten, soy, antibiotic and hormone free. It was also free of any pork casing and was pre-cooked. I don’t usually buy pre-cooked meat but my local supermarket had slim pickings in the poultry-sausage section. Obviously you can sub regular, turkey or any other type of sausage you’d prefer in place of chicken.
Although it wasn’t necessary to heat the sausage prior to putting it in the crock pot I wanted to add some flavor so I sliced the chicken sausage thin and sautéed it with sliced baby bella mushrooms and some wine. After that it was as simple as dumping it into the crock pot, adding the liquid, beans, kale and seasonings. SO easy and SO yummy!
- 5 chicken sausage links, sliced
- 1 carton of baby bella mushrooms
- 1 bunch of kale, chopped
- 2 cans navy beans, drained and rinsed
- 2 1/2 cups low sodium chicken broth
- garlic powder
- onion powder
- red pepper flakes
- sea salt
- In a large pan brown sausage then add mushrooms with a splash of wine and sautee briefly.
- Add sausage and mushrooms to crockpot.
- Add navy beans along with chicken broth, wine and seasonings.
- Add kale and mix until periodically until wilted.
- Cook for 6 hours on low.
- Serve & enjoy! ;)
- Don’t forget to check back next week, we will be serving up some spooktacular Halloween treats! Also, we’d love to stay in touch! Here are more ways you can connect with us
- Farrah | blog | instagram | pinterest | twitter | bloglovin’
- Montana | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Emily | blog | instagram | pinterest | twitter | bloglovin’
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Cassandra | blog | facebook | instagram | pinterest | twitter | bloglovin’
I also link up with Lean Lena for Tasty Tuesday! Make sure to check it out for more yummy recipes