Ingredients

Scale

1/2 of an onion (about 2/3 cup, chopped)
1/3 cup chopped celery
2 cloves of garlic, peeled & chopped
1 teaspoon olive oil
1 quart chicken or vegetable broth
2 medium potatoes, chopped (about 2 cups)
1 medium garden tomato, chopped
1/2 of a bell pepper, seeded & chopped
1/3 cup chopped carrot
The leaves from 2 ribs of kale, chopped
2 chicken sausages, cut in half & sliced (I used habanero monterey jack chicken sausage)
1/2 teaspoon Red Robin Seasoning
1/2 teaspoon Italian seasoning
About 3 fresh sage leaves, chopped

Instructions

Chop the onion, celery and garlic, then warm the olive oil in a nonstick soup pot. Add the onion, celery and garlic and saute until the onion is soft & translucent.
Add the broth and bay leaf, then the potatoes, tomato, bell pepper and carrot. Bring to a boil, then reduce heat to medium low and simmer for 20 – 30 minutes or until the potatoes are tender, stirring occasionally.
Add the kale and sausages with the seasonings and cook until the kale is tender and the sausages are hot. Serve hot with toast or crackers.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.