OMG this is possibly the best soup I’ve ever made! Perfect for a cold, rainy night. Fresh kale and andouille sausage from the butcher’s case was all I had to pick up. Everything else is standard pantry fare.

From O, The Oprah Magazine.

6 lightly packed cups chopped green curly kale, stem and ribs removed
2 tablespoons canola or olive oil
1 medium red onion, finely chopped
1 large celery rib, thinly sliced
3 cloves garlic, finely chopped
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
8 ounces andouille sausage (2 to 3 links), thinly sliced
1 tablespoon dried thyme
¼ teaspoon allspice
1 (15-ounce) can chopped or diced tomatoes
4 cups chicken broth
¼ teaspoon ground black pepper
½ teaspoon salt, plus more to taste
1 teaspoon agave nectar or honey (optional)
4 cups slightly undercooked brown rice

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.