Easy Sausage Soup


1 (14 ounce) package of beef smoked sausage, sliced into bite-size circles
1 large onion, diced
1 teaspoon Italian seasoning
Pinch or two black pepper
½ teaspoon ground white pepper
4 cloves garlic, pressed through garlic press
3 small russet potatoes, peeled and diced (about ½” cubes)
6 cups chicken stock or broth
2 (15 ounce) cans organic navy beans, drained and rinsed well
2 cups roughly chopped kale
1 tablespoon chopped parsley
Tiny squeeze of lemon (about ½ teaspoon)

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Begin by gathering and prepping all of your ingredients according to the ingredients
list above to have organized and ready for use.

  1. To prepare the soup, place a large soup pot over medium-high heat, and once hot,
    add in the slices of beef smoked sausage (you won’t need added oil, as the
    sausage will release its own fat). Sear the slices for a few minutes until fairly
    browned, flipping them as needed.
  2. Next, add the diced onion to the pot, along with the Italian seasoning, a couple of
    good pinches of black pepper and the white pepper, and saute with the sausage
    until softened and golden; then, stir in the garlic and saute just until fragrant.
  3. Add in the diced potatoes and stir to combine, followed by the chicken stock (or
    broth). Cover the pot with the lid askew, and allow the soup to simmer, gently, for
    about 12 minutes.
  4. After 12 minutes, add in the navy beans, stir to combine, and allow the soup to
    simmer for about 10 minutes more, or just until the diced potatoes are tender.
  5. Turn the soup off and stir in the roughly chopped kale, allowing it to wilt into the hot
    soup; add in the parsley as well, plus the tiny squeeze of lemon to add a ever-so-
    slight “bright” note.
  6. Ladle the sausage soup into bowls and serve with bread, if desired.

Enjoy !

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