Kale Soup with Portuguese Sausage

Ingredients

• 1 quart beef stock
• 1 quart chicken stock
• 2 (14.5 ounce) cans white beans, rinsed and drained
• 1/2 onion, unchopped
• 3 cloves whole garlic cloves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 sprigs fresh thyme
• 1/2 pound Portuguese andouille sausage, sliced
• 2 bunches kale, torn into small pieces
• 1 stalk celery, diced
• 2 carrots, chopped, or more to taste
• 1/4 teaspoon garlic salt, or to taste

Directions

Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.

Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.