2 links spicy turkey sausage (chipotle or hot italian)
10 oz andouille sausage, halved lengthwise and sliced
1 c. chopped onion
1 c. chopped carrot
2 Tbsp finely chopped garlic
6 c. chicken broth or stock
1 14oz can diced tomatoes
1 tsp dried thyme
1 lb small red new potatoes, halved and sliced
1 Lb kale, stems removed and torn into 2 inch pieces
1 15 oz can kidney beans, drained and rinsed
3/4 c. evaporated milk
ground pepper to taste
Instructions
Remove casing from links, place sausage loosely in lrg stock pot and add sliced Andouille. Cook over medium heat until loose sausage is cooked, about 4-5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally , until soft, 5-10 minutes. Stir in garlic and cook 1 minute more.
Add broth, tomatoes and juice, and thyme. Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, 10 minutes.
Stir in the sausage, kale, beans and evaporated milk. Return to a simmer and cook, stirring often, until potatoes are tender, 4-5 minutes more, season with pepper.
Originally Submitted
1/9/2015
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