Thursday, November 10, 2016

Hearty Kale, bean and sausage soup #bookgiveaway, Author Linda Wiken @LWiken

Since the season of cold blasts of air is upon us, of course it's mingled with beautifully colored leaves quickly abandoning the trees, it's a good time for some homemade soup!

My favorite soups all fall into the hearty range. I like them bold, chunky and with lots of flavor. I'm always on the prowl for new soup ideas as I tend to overuse each new one until I need something totally different. But this is one I've used over and over again, so many times that I'm not really sure where it all started. Each time I try a different type of sausage and I also like to play around with the beans and mushrooms. Lots of room for experimenting.

And, you'll need to play around with the amounts, especially for the sausages. This time I used two large Chorizo sausages (love the heat!) and that worked out just right for servings for five.

What you'll need: 

2 sausages (more or less)
4 large white mushrooms
1/2 bunch fresh kale
1 - 15 ounce can white beans, rinsed and drained
1 - 15 ounce can kidney beans, rinsed and drained
1 - 19 ounce can diced tomatoes
3 c. chicken broth
2 cloves garlic, sliced in slivers
1/2 onion
2 tbsp. olive oil
1/2 tsp. tumeric
fresh rosemary

 What to do: 

1.  Slice the sausages into bite-size pieces.

2.  Fold the stalks of kale in half lengthwise and remove the stem. Then tear the leaves into pieces. 

3.  Slice and dice the onion and garlic while heating the olive oil in a large pot. Add to the pot and heat until the onions are translucent.

4.  Add the sausage and kale to the onion mixture and cook for 5-6 minutes.

5.  Stir in the chicken broth and tomatoes. Add the kale, tumeric, and rosemary sprig. Bring to a gentle boil and allow to simmer for 25 minutes.

6.  Add both types of beans and continue to simmer for at least 5 minutes more.

Serve with your favorite bread or dinner roll.

For a chance to win a signed copy of  TOASTING UP TROUBLE, leave a comment telling me what is your favorite soup recipe! Winning name will be drawn Friday at 5 p.m. EST.

The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!

Book #2, ROUX THE DAY, is coming in March, 2017!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. My favorite soup recipe would be a chicken noodle soup recipe that my daughter gave me a few years ago. It has dumplings added, towards the last of the cooking procedure. Prior to that, I never could make a good chicken soup. dbahn(at)iw(dot)net

    1. Sounds like the ideal comfort food, Dianne!

  2. I make a vegetable barley soup with either lamb or chicke. I just use either beef or chicken broth depending on the meat.
    sgiden at verizon(.)net

  3. I love love LOVE Garden Vegetable soup!
    Kelly Braun

  4. I hadn't thought of combining rosemary and turmeric. Clever.

    Do you mean to rinse and drain the canned beans?

    1. Glad you caught that, Libby. It's been added! Thanks.

    2. My pleasure. Want you all to know that I really look at the recipes!