White Bean and Kale Vegan Sausage Soup
Recently I looked in the mirror and saw that I looked pale. My recent diet has consisted of far to many nights of coming home to a supper of brie and Triscuits. This is obviously not a diet rich in nutrients or variety. While I have recently lost about 15 lbs, it does me no real good to be losing weight if it isn't healthy.
Cooking at home is both economically smart and generally a healthier way to eat. On top of that, its fun! So going forward I am going to post recipes here periodically. Nutrition is vital to running success and general well-being.
I am a rather imprecise cook, but I will do my best to include useful measurements where possible. In general you should treat these quantities as a guideline and do what you feel. Like a lot of carrots? Add more. Hate onions? Leave them out. Make yourself happy.
So here we go!
White bean, vegan sausage, kale soup
2 15 oz cans small white beans
32 oz (one box) Organic Low Sodium Vegetable Broth
1 package Tofurkey Italian Sausages
2 large carrots
2 large red skin potatoes
1 white onion
1 bunch kale (collard greens also works great!)
1 tbs extra virgin olive oil
Garlic salt to taste
Dice onion, potatoes, carrots, and sausages. Add garlic salt and cook on high in olive oil in a large skillet until potatoes and carrots are soft. Transfer to an 8 qt pot and add white beans and vegetable stock. Add chopped greens and two pints of water. Simmer 15 minutes.
That's it. Seriously. So easy.
I just made this soup again with a new variation that is AMAZING!
Try it with two large sweet potatoes and Kielbasa style vegan sausage.