Sausage, Bean and Kale Soup

I have fallen in love with soup.

I’ve always been a “take it or leave it” kind of girl when it comes to soup. The ones I loved growing up (broccoli cheese soup and New England clam chowder) don’t exactly fit into my healthy eating lifestyle these days. I’m not a fan of a lot of broth in my soup, so that eliminated the basics like chicken noodle and french onion.

I guess I kind of like to chew my food, so I gravitated towards chilis and stews that felt more like a hearty meal.

We lived in Hawaii for almost 10 years, and the “winter” wasn’t much of a winter, so I never really felt the need for those “warm you from the inside” foods. I would make chili maybe twice a year on rainy nights and call it good.

Well, now we live on the mainland again and have had a rainy and cold winter. I was told by a few different doctors that drinking bone broth and warm foods would be good for my health, so I decided to try it.

Now I’m addicted.

I still prefer a chunkier and thicker soup to a broth-ier bowl, but I have found a plethora of recipes that keep me warm on those cold winter days!

Not only that, but soup is a GREAT way to pack a lot of nutrition into one pot! You are really only limited by your imagination. It’s also an excellent way to use up any old veggies that are on their last legs.

Soup is easy to make in that you put it all in one pot and walk away while it simmers. I love making a big batch on Sunday so I can have it for lunch all week!

Some of my favorite soups this year have included this Creamy Potato Artichoke Soup, bone broth and butternut squash curry.

The star of the last month has been this Sausage, Bean and Kale soup.

It is zesty and comforting at the same time and leaves me full for hours! It is packed with nutrients from the FULL bag of spinach, as well as fiber from the beans and protein from the sausage.

I also tend to stir in a few more greens when I re-heat the soup for lunch or dinner! I like the bright green color it adds, and I love adding more veggies whenever I can.

You can change it up according to your dietary preferences or what you have on hand. While I typically use organic ground sausage, I included grass fed organic ground beef one night because that’s what I had in the freezer. I also think it would be delicious with ground turkey, or simply without the meat at all!

So next time the weather calls for rain or snow, stay in and make a big pot of this amazing Sausage, Bean and Kale soup. You won’t be disappointed!

Sausage, Bean and Kale Soup


  • 8 oz organic ground sausage or ground sausage, beef or turkey
  • 1 12 oz can diced tomatoes with juice
  • 1 12 oz can navy beans/white beans rinsed
  • 1 cup chopped carrots
  • 1 bag of spinach leaves kale works just as well
  • 2 cups chicken beef or vegetable broth
  • salt and pepper to taste


  • Brown the meat in the bottom of a stock pot
  • Add the chopped carrots when the meat is about halfway cooked and stir
  • Add the navy beans and tomatoes and stir
  • Add 1 teaspoon each salt and pepper (adjust to taste)
  • Add the chicken broth to desired consistency (I like mine a little less brothy)
  • Simmer for 20-30 minutes
  • Turn off the heat and immediately stir in your spinach
  • Let the soup sit for 5 minutes as the spinach wilts and combines
  • Serve either alone or with gluten free crackers and parmesan cheese!