Kale With Smoked Sausage Soup Slow Cooker Recipes

Steps:

• In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
• Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
• Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
• Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except sausage and parsley.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in sausage and parsley. Cover; cook on Low heat setting 30 minutes longer or until sausage is hot.

Steps:

• Turn a slow cooker to Low and add chicken broth.
• Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
• Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.

Steps:

• Cook Bacon in skillet till crisp.
• Drain, Crumble, set aside.
• Add onions to pan.
• Cook till softened.
• Add Garlic, pepper flakes, oregano, salt, and pepper.
• Cook 1 minute.
• Stir in vinegar.
• Transfer to slow cooker.
• Add broth, beans and Kale cook on low for 8 hours.
• Stir in Sausage and reserved bacon.
• Cook another 30 min on high till heated.

Steps:

• Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.
• Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.