1 lb. H-E-B Italian Sausage, regular or spicy

2 Tbsp. H-E-B Extra Light Olive Oil

1 c. H-E-B Ready, Fresh, Go!® Diced Chopped Sweet Onion

2 carrots, peeled and chopped

3-5 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped fine

5 c. Central Market® Organics Chicken Broth, low sodium

4 red or Yukon Gold potatoes, cut into 1-inch chunks

1 bunch (16 oz.) kale, or your choice of greens

8 slices H-E-B Fully Cooked® Bacon, heated and chopped

1/2 c. H-E-B Fat Free Half & Half

* Salt and pepper

Directions

Remove skin from sausage and form 1-inch meatballs. Heat a heavy-bottom skillet over medi

um heat and cook the meatballs on all sides until golden brown. Drain on paper towels and
set aside.
Heat a 4-quart soup pot over medium heat for 3 minutes. Add olive oil, onions, and carrots
and stir-fry for 3 minutes or until onions are clear. Add garlic and stir-fry for 1 more
minute.
Add chicken broth and potato chunks to the onion mixture and bring to a boil over high hea
t. Reduce heat to medium low and cook for 15 minutes or until potatoes are fork tender.
While potatoes are cooking, wash the kale twice in plenty of water to remove all sand and
dirt. Cut off and discard the thick stalks. Chop the leaves and set aside. Once the potato
es are tender, add meatballs, kale, bacon, and half-andhalf to the soup. Season to taste w
ith salt and pepper. Cook on low heat for 5 more minutes before serving.

Nutritional Information

No Nutritional Information Available

Source

My H-E-B Texas Life Magazine