Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
8
Low
Nutrition per serving
Calories304.2 kcal (15%)
Total Fat22.5 g (32%)
Carbs18.6 g (7%)
Sugars2.8 g (3%)
Protein8.3 g (17%)
Sodium1095 mg (55%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 Tbspolive oil
14 ozsmoked sausage
packaged, cut into 1/2 inch slices
8 Tbspsalted butter
1white onion
large, cut into 1/2 inch dice
1 lbred potatoes
cut into 1/2 inch dice
4celery stalks
cut into 1/2 inch dice
2carrots
peeled and cut into 1/2 inch dice
¼ cupall purpose flour
2 x 32 ouncevegetable broth
boxes
salt
1 tspfreshly ground pepper
1 lbbaby kale
Instructions
Step 1
In a large soup pot, heat the vegetable oil over medium-high heat until hot but not smoking. Add the sausage and fry, stirring occasionally, until browned, 5 to 7 minutes. Use a slotted spoon or tongs to transfer the sausage to a medium bowl and set aside.
Step 2
Add the butter to the pot and melt over medium heat. Add the onion, potatoes, celery, and carrots and cook, stirring occasionally, until the onion is translucent and the vegetables are slightly softened, about 10 minutes. Stir in the flour and cook, stirring constantly, for 1 minute.
Step 3
Add the broth, sausage, salt to taste, and the pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the vegetables are tender and the flavors are combined, about 30 minutes.
Step 4
Stir in the kale and simmer until wilted, about 5 minutes. Ladle the soup into bowls. Serve hot.
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