This recipe was featured online in SELF Magazine! Check it out here. These rainy, chilly days call for soup! It's not supposed to get above 55 F today, and this morning was definitely the chilliest we've had so far. It makes dragging myself from my large, fluffy, white and warm bed exceedingly arduous.
Now, I know, I know, I know. The States are going through a massive heat wave. I heard on NPR that Chicago had to close some schools for the day because of it. That being said, simply stash this recipe away for the windy and cold winter that's sure to come if you happen to live in Illinois.
Please forgive me, but I just needed some soup.
This soup should probably, truly be called a stew because it's filled to the gills with goodness. All things healthy are attending this All-Star party. Robust "Alaska-grown" kale ("Alaska" grown not a requirement), filling quinoa, assorted fresh veggies, plump black beans and of course vegan Italian sausage. If that's no chilly, rainy day soup then I'm not sure what is. Even the smell of it warmed my body.
Kale, Quinoa and Black Bean Soup with Italian Sausage
Inspired by Power Hungry
Serves 6-8
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, leaves included, chopped
- 4 cloves of garlic, minced
- 2 Field Roast Italian Grain Meat Sausage links, chopped
- 2 bunches of kale, washed, de-stemmed and chopped
- 1 15 oz. can diced tomatoes, undrained
- 1 cup of dry quinoa
- 4 cups of vegetable broth
- 4 cups of water (more if needed)
- 1 1/2 Tbsp. dried Italian herbs
- 1 15 oz. can black beans, drained and rinsed
Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.
Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.
Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.
While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.
Serve piping hot.
Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, leaves included, chopped
- 4 cloves of garlic, minced
- 2 Field Roast Italian Grain Meat Sausage links, chopped
- 2 bunches of kale, washed, de-stemmed and chopped
- 1 15 oz. can diced tomatoes, undrained
- 1 cup of dry quinoa
- 4 cups of vegetable broth
- 4 cups of water (more if needed)
- 1 1/2 Tbsp. dried Italian herbs
- 1 15 oz. can black beans, drained and rinsed
- Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.
- Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.
- Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.
- While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.
- Serve piping hot. Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.
