Soup is an ideal slow cooker food — even if you’re out when the timer goes off, the cooker should keep it nice and hot until you walk through the door.
Recipe by Elizabeth Chorney-Booth
1 tsp (5 mL) cooking oil
450 g bulk sausage (or fresh sausage squeezed out of its casing)
1 onion, diced
3 cloves garlic, minced
1 bunch kale, chopped with center ribs removed
1 800 g can whole tomatoes
1 540 g can chickpeas, drained and rinsed
6 cups (1.5 L) chicken stock
½ tsp thyme
1 pinch red pepper flakes
salt and pepper to taste
grated parmesan cheese to serve
- Heat the oil in a skillet over medium heat. Add the sausage, breaking it up evenly with a wooden spoon. Brown the meat for a few minutes and then add the onion and garlic. Continue to cook until the meat is browned throughout and the onions are soft.
- Scrape the sausage mixture into a 6-quart slow cooker (it doesn’t matter if it’s oval or round). Add the kale, tomatoes, chickpeas, stock, and spices and stir. If the stock doesn’t fully cover the other ingredients, top up with water.
- Cook the soup on low for 6 to 8 hours. Adjust seasoning with salt and pepper as needed. Spoon into bowls and sprinkle with parmesan cheese.