Created by Kchurchill5 on January 16, 2012
Step 1: Sausage ... Remove the sausage from the casing and lightly break up the sausage. Brown in a large dutch oven over medium heat - if you brown it slowly, you should not need to add any oil - unless you are using a turkey sausage or a lean sausage. Try not to break up the sausage too much as it cooks, I like larger pieces for a little texture. Once the sausage is done, remove to a plate lined with a paper towel to drain. Keep 1-1 1/2 tablespoons of the sausage drippings to saute the vegetables.
Step 2: Vegetable Base ... Add the onion, celery, carrots, peppers, jalapeno, garlic, and a pinch of both salt and pepper and saute on medium heat for 4-5 minutes until slightly tender. If you used a lean sausage, you may need to add a little olive oil, but only if necessary. Then add in the tomatoes, broth, all purpose seasoning, and thyme and bring to a light boil.
Step 3: Reduce the heat to medium low and add the sausage back in as well as the corn, potatoes, and beans. Cook 4-5 minutes to heat everything back up and then season with salt and pepper. Add in the kale and simmer until tender - about 20-30 minutes.
Step 4: Finish ... Before serving, add in the parsley and season one more time with salt and pepper if necessary.
Step 5: Serve ... Serve and enjoy. This is a very thick and hearty soup and a good crusty bread goes perfect. If you want, parmesan cheese is a nice garnish.