Kale Soup with Portuguese Sausage Tarifi

Malzemeler

• 1 quart beef stock, 1 quart chicken stock, 2 (14.5 ounce) cans white beans, rinsed and drained, 1/2 onion, unchopped, 3 cloves whole garlic cloves, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 sprigs fresh thyme, 1/2 pound Portuguese andouille sausage, sliced, 2 bunches kale, torn into small pieces, 1 stalk celery, diced, 2 carrots, chopped, or more to taste, 1/4 teaspoon garlic salt, or to taste

Hazırlanışı

1. * Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker cook on Low for 8 hours to overnight. Remove and discard the onion and garlic. * Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup cook until the carrots are tender, about 1 hour more.

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