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Nutrition Facts
Serving Size 1 (390g) Recipe makes 6 servings The following items or measurements are not included below: vegetable bouillon
Calories 815
Calories from Fat 567		(69%)
Amount Per Serving		%DV
	Total Fat 63.0g	96%
	Saturated Fat 20.8g	103%
	Monounsaturated Fat 32.5g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 146mg		48%
Sodium 2138mg		89%
Potassium 1197mg		34%
Total Carbohydrate 30.9g		10%
	Dietary Fiber 3.2g	12%
	Sugars 1.5g
Protein 31.7g		63%
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Potato Kale Stew

Recipe #314482 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MC Baker
Jul 18, 2008

The idea from this came from another posted recipe here: Sausage Potato and Kale Soup. I wanted something healthy and hearty, and though this could be vegan, it's also really tasty as a non-vegan version. It's a filling meal on it's own.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb kale, diced small (2 small bunches)
1 lb yukon gold potato, diced 1/2 inch
1 (14 ounce) package bratwursts (such as Tofurky Beer Brats)
2 tablespoons butter (optional)
1/4 cup heavy cream (optional)
2 teaspoons vegetable bouillon (better than bouillon brand is good)
1 teaspoon vegemite
1 teaspoon salt (or to taste)

Directions

1
Saute onions and garlic in olive oil for a few minutes until lightly browned in the bottom of a soup pot.
2
Add vegan or meaty bratwurst, and saute about 3 minutes more.
3
Add all veggies, water to cover, about 6 cups, and seasonings.
4
Simmer on medium until potatoes are cooked, about 20 minutes.
5
Turn off heat and add cream and butter if using. Can also be served with avocado.