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Kale Soup with Portuguese Sausage

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)184.913
Energy (kCal)2520.8237
Carbohydrates (g)436.6802
Total fats (g)9.6187
  • Cuisine

    European >> Spanish and Portuguese >> Portuguese

  • Dietary Style

  • Preparation Time

    Cooking Time - 600 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic. | 2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stock 1 quart - - - -
    chicken stock 1 quart - - - -
    white bean 2 cans rinsed drained 2166.1169 401.3118 136.0915 7.6072
    onion 1/2 unchopped 32.0 7.472 0.88 0.08
    garlic clove 3 cloves 201.7338 0.0 44.8801 1.1333
    kosher salt 2 teaspoons 201.7338 0.0 44.8801 1.1333
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    thyme 2 sprigs - - - -
    portuguese andouille sausage 1/2 pound sliced 201.7338 0.0 44.8801 1.1333
    kale 2 bunches - - - -
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    garlic salt 1/4 teaspoon 201.7338 0.0 44.8801 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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