A flavorful winter soup filled with sausage and greens from Co-op Owner, Amy Neussl.
1 T cooking oil of your choice
1 sweet onion, diced
1 lb sausage (try the Deck Family Farm Sausage from the Co-op)
4 cloves garlic, minced
8-10 leaves kale (de-ribbed, rolled up and cut “chiffonade”)
2 roasted red peppers, diced (I like Mediterranean Organic)
1 T smoked paprika
2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp herbamare
Pinch of chipotle powder
Pinch of ground cayenne
4 cups chicken broth
3 cups water
1 10 oz bag frozen spinach (I like Woodstock Organic)
Over medium heat in a large pot, saute the onion in oil. Cook thoroughly until translucent and fragrant. Add the sausage and cook completely. Next add the minced garlic, chopped kale, and diced red peppers. Move items around in the pan. Add in all the spices (heat to taste) and cover the ingredients with the chicken broth and water. The broth will turn a nice red-orange color from the smoked paprika. Bring to a boil, add the frozen spinach. Cover and simmer until the greens are softened.