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Soups and Stews, Smoker | |
| 2 Tablespoons olive oil 1 large onion finely chopped 2 medium cloves garlic finely chopped 2 cans white cannellini or great northern beans drained 3 medium carrots peeled and chopped 1 teaspoon oregano 1 teaspoon parsley 1 teaspoon salt 1/2 teaspoon black pepper (to taste) 1/2 teaspoon crushed red pepper flakes (to taste) 10 cups chicken broth or stock 2 1/2 cups cooked chicken chopped (we smoked 4 chicken thighs - recipe in the smoking section, then we shredded the chicken) 1 package of Andouille sausage 1 Parmesan cheese rind 1 dried bay leaf 1 bunch Kale stems removed, cut into bite sized pieces | |
| If you are smoking the chicken thighs make the recipe here ( Click Here) Slice the andouille sausage into 1/4-1/2 inch slices and brown in a frying pan with a little olive oil. Remove and set aside. In a 5-8 qt stock pot or dutch oven, heat the olive oil. over medium heat. Add the onion; cook for about 8 minutes, or until the onions are soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Stir in the white beans, sausage, chicken, carrots, oregano, parsley, salt, and pepper. Add the chicken broth, chicken, Parmesan rind and bay leaf. Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Discard bay leaf. Toss in the kale, a handful at a time. Simmer for an additional 10-15 minutes. | |
Excellent | |
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