Winter Country Soup
My soup will warm your family up on the chilliest of winter nights. Featuring smoked sausage, beans and plenty of vegetables, it can be a hearty way to start a meal, or a satisfying dinner all by itself!
—Jeannette Sabo, Lexington Park, MD
Prep: 15 min. • Cook: 40 min. • Makes: 12 servings
- 1 Tbsp. butter
- 1 pkg. (14 oz.) smoked sausage, cut into ¼-in. slices
- 1 large sweet red pepper, cut into ½-in. pieces
- 8 shallots, chopped
- 8 cups chopped fresh kale
- 3 cups frozen corn (about 15 oz.)
- 1 can (15 ½ oz.) great northern beans, rinsed and drained
- ½ tsp. cayenne pepper
- ¼ tsp. pepper
- 8 cups vegetable broth
- ¾ cup uncooked orzo pasta
- 1. In a Dutch oven, heat butter over medium-high heat; saute sausage with red pepper slices and shallots until browned.
- 2. Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all the remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
- 3. Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.
1 cup: 258 cal., 11g fat (4g sat. fat), 25mg chol., 1067mg sod., 32g carb. (5g sugars, 4g fiber), 10g pro.