Smoked sausage, kale, and potato soup

Olive oil
​1/2 onion, diced
3 garlic cloves, minced
1 package smoked sausage kielbasa, sliced
4 cups Kale leaves, or *salad packet
1 sprig Rosemary or 1/2 tsp dried rosemary
1/2 tsp dried thyme
3 cups potatoes, cubed (2 russet potatoes)
1 (32-oz) carton chicken broth
2 cups milk 
​Salt and Pepper

*Asiago Kale Chopped Kit (Taylor Farms), a mixture of shaved brussels sprouts, tender kale, and radicchio

1. Heat olive oil over medium heat in a large soup pot. Add diced onions and garlic, then sauté until transparent. Next, add sliced sausage to the mix, and allow it to brown for a few. Then toss in the kale, rosemary, thyme, salt, and pepper. Stir to combine and cook for an additional 8 minutes, stirring occasionally so the bottom bits don’t burn. 
2. Stir in potatoes, add chicken broth and milk. Bring to a boil. 
3. Reduce to a simmer and continue to cook for about 20 minutes, or until potatoes are tender.


Good source of Vitamin A, C, and K. In fact, kale has more vitamin C than an orange (gram for gram).

It’s also a great source of omega-3 fatty acid, also known as alpha linolenic-acid.

Cruciferous vegetables are associated with a lower risk of cancers. Why? Glucosinolates (gives kale the bitter taste) breaks down during digestion and helps inhibits the development of cancer. 

Raw kale is hard on the digestive system and can cause abdominal issues and bloating (perhaps stick to spinach in the smoothies). 

A diet high in kale and other cruciferous vegetables can cause hypothyroidism in iodine-deficient people (something to do with glucosinolates interfering with thyroid glands).