Spicy Sausage and Navy Bean SoupIngredients:
1 lb Hot Italian Sausage, casings removed
1 medium yellow onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1/2-3/4 cup)
2 large carrots, chopped
1/2 teaspoon garlic powder
1 (15 oz) can Fire Roasted tomatoes
1 (15 oz) can Navy Beans, drained and rinsed
1 qt chicken stock
4 cups fresh kale, chopped to bite-size
1/2 tsp fresh ground pepper
2 Tbsp olive oil

1. Cook crumbled sausage in olive oil over medium high heat until browned
2. Scoop out the sausage and drain on paper towels placed in a dinner plate
3. Cook the carrots, onion, and celery about 4 minutes, or until the carrots become tender
4. Add the Navy beans, tomatoes, chicken stock, and drained sausage
5. Stir in the garlic powder and black pepper
6. Cover, and bring to a simmer, then reduce the heat to medium low for 20 minutes
7. Uncover, add the kale and cook for 4 minutes, or until just beginning to wilt. Serve immediately

Larry Chopping VegetableThis is a perfect soup for those chilly days of fall and winter, and is quick and easy to make. If you want to cook this longer to blend the flavors, leave the kale out until just before you are going to serve. The kale is best when it has just a little bite to it.