Mmmm boy, after a full weekend of rain here in San Francisco, we are back to blue skies and sunny temperatures. Here is a an easy soup for dinner tonight!
Tomato and Kale Soup, with Sausage
The base of this soup is tomato, cumin and chicken stock. Outside of those ingredients, you can add almost anything you like, and this soup is still sure to be delicious. We add the kale at almost the last moment so that it is just cooked when soup is served.
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 bulb fennel, sliced
- 1 can whole peeled tomatoes (14.5oz)
- 1 tbsp balsamic vineagar
- 1.5 tsp ground cumin
- 1/2 tsp chipotle powder
- 1.5 tsp dried oregano
- 2 cups chicken stock
- 1 bay leaf
- 1/4 bunch of fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 leaves curly kale, spine removed, torn to bite sized pieces
- 2 andouille sausages, fully cooked (optional)
- 4 small corn tortillas (optional)
- In a medium-sized, heavy-bottom sauce pan, add olive oil, garlic, onion and fennel and lightly sauté over medium heat, until soft, about 4 minutes.
- Add tomatoes, ground cumin and chipotle powder. Mash tomatoes into smaller, more bite sized pieces with a wooden spoon, or potato masher before adding balsamic vinegar and oregano. Stir once more to combine and then allow mixture to come to a light simmer.
- Once simmering, add chicken stock, 1 cup of water, and bay leaf. The water is optional and will just add quantity to your soup! Stir in chicken stock, parsley, salt+pepper and let simmer for 20 minutes with lid slightly ajar. (If using uncooked sausage or other raw meat, add now).
- Meanwhile, prep your kale and slice cooked sausage into bite sized pieces. Tidy up the kitchen and take a load off.
- When 20 minutes is up, drop your cooked sausage (if you didn't add raw sausage earlier) and kale in the pot and let simmer for 5 more minutes. Then, turn off the heat and let the flavors continue to meld until you are ready to serve.
- If you have the tortillas, heat them in the oven or over the fire of your gas stove and then cut into strips.
- Serve soup warm to hot, garnished with warm tortilla strips.
Enjoy! And if you try it, let me know what substitutions you made, and how they worked!