Spicy Kale Chowder With Andouille Sausage

1. 1

   Heat the olive oil in a large soup pot.

2. 2

   Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).

3. 3

   Add ginger and andouille and cook for 5 minutes, stirring occasionally.

4. 4

   Add the tomatoes and their juices; bring to a boil.

5. 5

   Add the stock and kale; return to a boil.

6. 6

   Reduce heat to medium, simmering until the kale is tender (about 10 minutes).

7. 7

   Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.