Please welcome our guest, Erika Chase, to Mystery Lovers Kitchen.
Erika is the author of the Ashton Corners Book Club mysteries from Berkley Prime Crime. In another life she was the owner of Prime Crime Mystery Bookstore. She knows her mysteries and her cold weather soups. Take it away, Erika!
SAUSAGE AND KALE SOUPThanks for having me here at Mystery Lovers Kitchen.
There’s nothing I love more on these cold winter days than homemade soup. Okay, maybe I love chocolates more but not the best choice for supper.
Last time I made this Sausage and Kale Soup, I stuck to the recipe. This time I became a bit more adventuresome…partly because I didn’t have enough kale, so added some bok choy to the pot. It doesn’t call for any seasoning but I thought I’d try using andaouille sausage to make up for that lack, rather than the turkey sausage I used last time. And, I ended up substituting black beans for the pinto, navy or kidney beans the recipe suggests, just because I like them.
The result… very tasty to my taste buds with a bit of a kick. Hope you enjoy!
1 tbsp olive oil
2 cloves garlic
1 package sausage
2 large white button mushrooms
2 ½ cups chicken broth
1 – 25 ounce can minced tomatoes
1 bunch fresh kale
1 – 15 ounce can beans
Brown sausage in frying pan. Cool slightly then slice into bite-sized pieces and cut kale into 2-inch pieces (discarding tough kale stems). Dice the onion and the garlic. Chop the mushrooms.
Heat olive oil and onions in a large saucepan and cook until translucent. Add sausage, garlic and seasoning and cook for 3-4 minutes; adding mushrooms halfway through. Pour in the chicken broth and tomatoes. Add the kale.
Bring to a gentle boil and simmer 25 minutes. Add the beans and simmer another five minutes.
Sit back and savor!
Read and Buried: the second Ashton Corners Book Club Mystery is now available. Don't miss this chance to catch up with Lizzie Turner and the intrepid readers at the mystery book club!
And find out more about this book-lovin' series over at www.erikachase.com