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Jan
27
2011

Allergy Friendly Kale, Cabbage, Bean, and Sausage Soup

Allergy Friendly Kale and Cabbage and Sausage Soup

This will be short and sweet today. I have finally come out from the depths of my quarantined quarters to join my family after being hit hard with a flu.  I did not mean for almost a week to go by before updating here, but I decided to stay out of my kitchen for the most part. Except, of course, to make this soup.

The one thing that I think helped me to heal was my Allergy Friendly Kale, Cabbage, Bean, and Sausage soup.  It is packed with so many nutrients – especially since I made it with my Homemade Bone Broth.  I have been eating bowls and bowls of this for the last few days.  It was actually the only thing that even sounded good to eat.

That, and Elana’s Pantry Biscuits Recipe that I made to go along with the soup. They were the perfect accompaniment to the meal.

And because I have not been making anything else in the kitchen, my family has also been eating bowls and bowls of this. I think they have had enough. They all seem ready for something a bit more substantial.

This morning, when I emerged from my bedroom and told them that I was, yes, in fact, feeling much better, you would have thought that I had announced we were leaving for Disneyland…right that moment. Ecstatic squeals erupted – from the boys and my husband.

This is the first time, since having children, that I can remember having to retreat to my bedroom because I was sick. These boys were just not used to it. But they fared perfectly well under the lead of my dear husband (who, incidentally, was the original bearer of this fine illness). Everybody was free from injury, seemingly well-fed, and off to school on time each day.

It made me think. Perhaps, I do too much for them.  And possibly, just possibly, I should feign illness from time to time to keep them sharp on their skills of coping with out me. That, and a few good girls only trips, and I think that they will be groomed quite nicely into knowing they can survive just fine sans Mom.

Okay. I already blew the “short and sweet” thing. I must be feeling better after all. So here is the recipe that I will attribute to giving me the energy to jump back into life.

Although, I am not going to lie. The break was kind of nice.

Gluten Free Kale Cabbage and Bean Soup

Kale, Cabbage, Bean, and Sausage Soup:

Allergy Friendly

From my Cook IT Allergy Free iPhone and iPad App

Ingredients:

1 package pre-cooked Italian chicken sausage, sliced diagonally – I used Aidells Organic Sweet Basil and Roasted Garlic (delicious)

1 Sweet Onion, coarsely chopped

1 Yellow Hannah Sweet Potato, peeled and diced into 1 inch cubes

3 Carrots or Parsnips (or a combination of both), peeled and sliced diagonally

4 – 6 cloves Garlic, minced

5 cups Gluten Free Chicken Broth, or Homemade Bone Broth that has been seasoned with Salt and Pepper to taste

2 – 3 teaspoons Italian Seasoning

1 teaspoon Garlic Salt

1 14.5 ounce can Diced Tomatoes, with juice

1 can Cannellini or Northern Beans, Drained and Rinsed well (I use Eden Organic Beans because their cans are free of BPA in their lining)

3 cups Kale leaves, thinly sliced and tough stems removed

3 cups Green Cabbage, thinly sliced

3 Tablespoons Prepared Pesto Sauce – I made my own Dairy Free Pesto, just omitting the Parmesan

1/2 teaspoon Sriracha Hot Chili Sauce OR Chipotle Tabasco Sauce IF you like a kick to your soups – add this after you serve the children

1/2 cup Fresh Basil Leaves, thinly sliced, for garnish

Season with Salt and Pepper to Taste

Directions:

1.  Brown sausage in a large stock pot for about 5 minutes, stirring occasionally.  Add onion, sweet potato cubes, and carrot and/or parsnip pieces and saute for another 5 minutes. Then add garlic and cook, stirring occasionally for 1-2 minutes longer.

2.  Add chicken broth, Italian Seasoning, and garlic salt and bring to a boil.  Reduce heat to a simmer and let cook, covered, for 35 minutes, or until the vegetables begin to soften.

3.  Then stir in Tomatoes, Beans, Kale, Cabbage, and Pesto sauce and allow to return to a boil.  Reduce heat and cook about 10 -15 minutes longer.  At this point you can add your hot sauce for heat, if you choose.  Season, to taste, with salt and pepper.

4.  Serve into bowls and top each bowl with 1 – 2 Tablespoons of the fresh basil.  Enjoy.

Gluten Free Kale and Bean and Sausage Soup

What is your comfort food of choice when you are not feeling well?

This post is linked to Book of Yum’s Kale Week!

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