Smoky Southern Kale & Sausage Soup

Rich, smoky, and unapologetically Southern with sausage, ham steak, kale, and potatoes simmered in a deeply seasoned broth

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: Dutch Oven

Ingredients

• 2 tbsp olive oil or bacon drippings

• 4 slices thick-cut bacon, diced (optional)

• 1 lb Italian sausage

• 1 ham steak (about ½ lb), diced

• 1 medium onion, chopped

• 2 celery ribs, sliced

• 1 heaping cup shredded carrots

• 1 small jalapeño, finely diced (optional)

• 3 cloves garlic or 2 tbsp roasted garlic paste

• 3 russet or gold potatoes, cubed

• 2 bunches kale, ribs removed and chopped

• 1 tbsp Worcestershire sauce

• 2 tsp Fiesta Smoky Swine (or ½ tsp salt + ½ tsp pepper + 1 tsp smoked paprika

• 2 tsp smoked paprika

• 2 tsp chipotle chili powder (optional)

• 8 cups low-sodium chicken stock

• Zest and juice of 1 lemon

• 2 tbsp sliced green onion tops

• Shaved Parmesan

Directions

1. Brown the meats: Heat oil in a Dutch oven. Cook bacon until crisp and remove. Brown sausage and remove. Sear the diced ham for a few minutes until golden and remove, leaving drippings in the pot.

2. Build the base: Add onion, celery, and carrots and sauté until softened. Add jalapeño and garlic for one minute. Stir in Worcestershire, Smoky Swine, smoked paprika, and chipotle powder.

3. Simmer: Pour in chicken stock and add potatoes. Bring to a boil, then simmer about 15 minutes until potatoes are tender.

4. Add meats and greens: Return bacon, sausage, and ham to the pot. Add kale in batches and simmer 5–7 minutes until wilted and tender.

5. Finish and serve: Stir in lemon zest and juice. Taste and adjust seasoning. Serve with green onions and shaved Parmesan.