Unlock hundreds of deals on shopkick,
the HOTTEST shopping app for iPhone and Android.
5 Recipes Kids Love
Sausage & Kale Soup
Ingredients: Make 8-10 servings
1 tablespoon vegetable oil
One 14-ounce package smoked sausage, such as Hillshire Farm, cut into ½ inch-thick slices
8 tablespoon (1 stick) salted butter
1 large white onion, cut into ½-inch dice
1 pound red new potatoes, cut into ½-inch dice
4 celery stalks, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
¼ cup all-purpose flour
Two 32-ounce boxes vegetable chicken broth or 8 cups Homemade Chicken Broth
Kosher Salt
1 teaspoon freshly ground black pepper
1 pound baby kale (about 16 cups)
Cooking Instructions:
1. In a large soup pot, heat the vegetable oil over medium-high heat until hot but not smoking. Add the sausage and fry, stirring occasionally, until browned, 5 to 7 minutes. Use a slotted spoon or tongs to transfer sausage to a medium bowl and set aside.
2. Add the butter to the pot and melt over medium heat. Add the onion, potatoes, celery, and carrots and cook, stirring occasionally, until the onion is translucent and the vegetables are slightly softened, about 10 minutes. Stif in the flour and cook, stirring constantly for 1 minutes.
3. Add the broth, sausage, salt to taste and the pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the vegetables are tender and the flavors are combined, about 30 minutes.
4. Stir in the kale and simmer until wilted, about 5 minutes. Ladle the soup into bowls. Serve hot.
5. The soup is best served soon after the kale is added. Store leftovers in a covered container for up to 2 days.
*Notes: Great part of that one is lots of veggies. This recipe is from Magnolia Table cookbook by Joanna Gaines
Ingredients: Make 8-10 servings
1 tablespoon vegetable oil
One 14-ounce package smoked sausage, such as Hillshire Farm, cut into ½ inch-thick slices
8 tablespoon (1 stick) salted butter
1 large white onion, cut into ½-inch dice
1 pound red new potatoes, cut into ½-inch dice
4 celery stalks, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
¼ cup all-purpose flour
Two 32-ounce boxes vegetable chicken broth or 8 cups Homemade Chicken Broth
Kosher Salt
1 teaspoon freshly ground black pepper
1 pound baby kale (about 16 cups)
Cooking Instructions:
1. In a large soup pot, heat the vegetable oil over medium-high heat until hot but not smoking. Add the sausage and fry, stirring occasionally, until browned, 5 to 7 minutes. Use a slotted spoon or tongs to transfer sausage to a medium bowl and set aside.
2. Add the butter to the pot and melt over medium heat. Add the onion, potatoes, celery, and carrots and cook, stirring occasionally, until the onion is translucent and the vegetables are slightly softened, about 10 minutes. Stif in the flour and cook, stirring constantly for 1 minutes.
3. Add the broth, sausage, salt to taste and the pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the vegetables are tender and the flavors are combined, about 30 minutes.
4. Stir in the kale and simmer until wilted, about 5 minutes. Ladle the soup into bowls. Serve hot.
5. The soup is best served soon after the kale is added. Store leftovers in a covered container for up to 2 days.
*Notes: Great part of that one is lots of veggies. This recipe is from Magnolia Table cookbook by Joanna Gaines
Available through 05/24/2020
Complete sign up.
Visit this website on your phone, or have Shopkick text you a link to download the app.
Almost there! Complete sign up.
shopkick shares your rewards and faves on Timeline. Change sharing preferences in Facebook Settings.
Almost there! Complete sign up.
Nearly there!
We just sent you a text message with
the download link.
the download link.
Didn’t get the text message?