Notes: Originally from St. John's Club (Fall River, MA). Carb-friendly variations by Debra Steppel. http://www.foodnetwork.com/recipes/emeril-lagasse/st-johns-club-kale-soup-recipe.html. 90 carbs in entire pot of soup (~8 servings = ~11 carbs/serving)
Ingredients
2 tablespoons olive oil
1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices (20g carb)
1 large onion, chopped (14g carb)
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
4 quarts chicken stock
1 bunch kale, stemmed and torn (56g carb)
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
Ground black pepper to taste
1/2 cup chopped fresh mint
Directions
In a heavy 8- 9- quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic and parsley and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the kale. Continue to simmer for 30 minutes. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty bread.
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