10 cups chicken broth
1 lb sausage (details below)
2 large sweet potatoes, peeled and diced
1 large red onion, diced
1 large bunch of kale, chopped
1 ½ tsp. sage
salt and pepper to taste
Before I get too far into these “directions”, I want to emphasize how easy and flexible soup can be. You really have a lot of wiggle room with ingredients and quantities. As long as you have enough broth to cover your solids, you will probably end up with soup.
For this recipe, I combine all of the ingredients, except the kale, in the crock pot and cook on low for 6-8 hours. Just make sure your broth covers your ingredients. Add extra if needed. About 30-45 minutes before you are ready to eat (or turn it off) stir in the kale. That’s all.
For the sausage, I used Wild Turkey Farms fresh polish keilbasa. This is not like the highly processed keilbasa you find in the grocery store that is precooked and has to be sliced. It is fresh sausage in a casing that gets soft and crumbly when cooked, so it breaks up easily in the soup. If you don’t have access to fresh local keilbasa, italian sausage also works well in this. You can buy it with the spices added or just buy fresh ground pork or turkey and add your own (I usually use fennel, paprika, garlic, salt, and cayenne pepper). You can brown it before adding, or just add it to the broth and break it up near the end, after it is cooked through.
As far as salt goes, take into consideration how salty your broth and meat are. Remember that these things will season the soup too, so you might not need any additional salt. As always, using your own homemade broth takes this soup up about 10 notches, and since you know exactly how much salt is in it, it’s easy to know how much to add. If you haven’t made your own broth yet, please try it. Then leave a comment below about how life changing it was 😉