sausage beans kale soup

Smoked Andouille White Beans Kimchi and Kale Soup

For Instant Pot

 

Ingredients:

 

¾ to 1 pound smoked sausage, I used andouille

1 TBS. olive oil

1 quart Chicken stock

1 to 2 cans Cannellini beans, I like Bush’s

1 medium onion sliced and cut up

2 to 3 cloves garlic, chopped small

½ to 1 cup Kimchi (optional)

5 or 6 Kale leaves, stemmed and chopped

Salt and pepper to taste

Hot sauce or crushed red pepper to taste (optional)

 

Smoke the sausage if needed. I did andouille for 1 ½ hours at 190 deg. on my Traeger.

 

Slice the sausage into ½ inch rounds. Set pot to sauté.

 

When it says hot add the oil and sauté the onions and garlic until getting a little brown; add a little of the chicken stock to deglaze the pan then add in the sausage. Let that simmer a while adding the salt and pepper.

 

Add the rest of the stock, beans and the kimchi if using. Let that all heat up some. Place the lid on and lock; switch to Soup mode and set time to 15 minutes. If using any raw meat you should sauté first and on the soup mode for 25 minutes.

 

When the timer is up; manually release the steam and add in the chopped kale.  Replace lid and you can let it on warm hold to let the kale wilt and cook. I went back to the sauté mode and let set about 10 minutes.

 

Note: You can play with the ingredients in the soup. I only used 1 can of beans and would have liked more beans so will add some to the leftovers. If you don’t use kimchi you might add more kale and heat. This is easy to make and full of flavor.

 

Serve with bread and butter or crackers and some parmesan if you like.

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